500 ml cream
40 gram sugar
½ Tablespoon gelatin
2 vanilla beans
2 punnets summer fruits
Split the vanilla beans and put into a pot with 250 ml of the cream and the sugar. Bring to a gentle boil until the sugar has dissolved and remove from the heat to infuse, while this cream mix is still warm, dissolve the gelatin in a little boiling water and mix through. Strain and refrigerate until starting to set, but not fully set.
Whip extra cream and whisk through other cream mix and refrigerate until fully set.
Serve with fresh berries, or berries drizzled in Cointreau