A creamy and smooth dessert with a hint of vanilla, perfect for any occasion.
Sprinkle the gelatin over the half-and-half in a saucepan and let it sit for a few minutes.
Letting the gelatin bloom ensures it dissolves evenly.
Heat the mixture over low heat, stirring until the gelatin is fully dissolved.
Stir constantly to prevent the mixture from sticking to the pan.
Add the heavy cream, vanilla extract, and sugar to the saucepan.
Taste the mixture and adjust the sweetness if needed.
Continue stirring over low heat until the sugar is completely dissolved.
Ensure the sugar is fully dissolved for a smooth texture.
Lightly grease the ramekins with a neutral oil.
This helps the dessert release easily if you plan to invert it.
Pour the mixture into the ramekins and let it cool to room temperature.
Allowing it to cool prevents condensation in the fridge.
Refrigerate the ramekins for at least 4 hours until set.
Cover the ramekins to prevent them from absorbing fridge odors.
Serve the dessert in the ramekins or invert onto plates and garnish with fresh berries.
Run a knife around the edge of the ramekin to help release the dessert.
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