Soak the gelatine leaves in cold water for 5 minutes.
Put the jersey milk and sugar in a saucepan over high heat, stir until the sugar has dissolved and bring to the boil. Remove from the heat. Squeeze out excess water from the gelatine leaves and add to the hot mixture. Whisk well and pour through a fine sieve. Cool over ice until the mixture reaches around 14°C (57°F); that is, just before it is about to set. Fold the whipped cream through the chilled milk mixture.
Line 8 Asian rice bowls with plastic wrap. Three-quarter fill the bowls with the jersey cream mixture. Gently tap to make sure the cream fills the bowl and there are no air bubbles. Refrigerate for a minimum of 4 hours.
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