Frozen Vanilla Mousse

• 1¾ sheets of titanium-strength gelatine
• 250 ml (9 fl oz) full-cream jersey milk

Soak the gelatine sheets in cold water. Put the milk, 50 g (1¾ oz) of the caster sugar and the vanilla bean seeds in a saucepan and bring to a simmer. Squeeze out the gelatine and add to the hot milk