Steps: |
| -In a small saucepan, combine cream and vanilla beans and bring to a simmer over medium heat. |
| -If you are substituting vanilla extract , do not add it yet. |
| -Meanwhile, in a small bowl, sprinkle gelatin over the water and let stand for 10 minutes. |
| -Remove the cream from heat, remove the vanilla beans from the pan. |
| -Use a knife tip to scrape the seeds from both pods back into the pan. If you are using extract, stir it in. |
| -Stir in the sugar and the gelatin mixture into the hot cream until both are fully dissolved; strain through a coarse mesh strainer. |
| -Pour into eight 4-oz. ramekins and allow to cool for 1 hour or until at room temperature, cover and refrigerate for 1 hour to 2 days. |
| -Serve cold. |
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