Ingredients

To serve 8 / To serve 4

• 2/1 vanilla pods
• 150g/ 75g sugar
• 1 litre/ 500ml double cream
• 15ml (1 tbsp) /7.5ml (½ tbsp) vanilla extracts
• 4/ 2 gelatine leaves
• 45ml (3 tbsp)/ 22.5ml (1½ tbsp) rum

Tools

• Flexi Beater

Method

1. Bloom the gelatine in a bowl of water. Cut the vanilla pods in half and scrape out the seeds.
2. Attach the Flexi Beater. Add the vanilla pods, seeds, sugar and cream to the bowl. Turn the temperature to maximum and the speed to stirring 1. After 8 minutes, the cream should start to boil. Turn the temperature off. Squeeze the gelatine to remove the excess water, and add to the bowl. Then add the vanilla extracts and rum.
3. Strain the mixture through a sieve.
4. Spoon into individual moulds and leave in the fridge for at least 4 hours, or even overnight if time allows.

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