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Ingredients
Heavy cream 1.2 kg 2 lb 10.24 oz 89.39 Method
- Combine the heavy cream and sugar in a sauce pot and bring to a simmer, stirring until the sugar has dissolved.
- Remove from the heat and add the gelatin. Stir to dissolve.
- Add the extract once the base has cooled at room temperature in a shallow hotel pan. Do not ice it down. Add more to taste if needed.