500ml almond milk
500ml double cream
80g caster sugar
4 gelatine sheets
Mix the almond milk, double cream and caster sugar together and bring to the boil so the sugar dissolves.
Soak the gelatine in cold water.
When boiling add the gelatine and whisk. Then pass through a strainer and pour into small moulds to set over night in the fridge.
Top tip: Serve with seasonal fruits with some acidity to cut through the sweetness. In Zacry’s we like to serve it with poached pear and honeycomb, or poached Italian white peach, Champagne jelly and granola.