Steps
- Soak 2½ sheets of gelatin in cold water for 5 minutes.
- Split 1 vanilla bean and scrape out its seeds. Heat the seeds with 150ml of milk, 400ml of heavy cream, and 60g of sugar, stirring, until simmering. Remove from the heat.
- Squeeze the water from the gelatin. Stir it into the hot cream until completely dissolved.
- Divide between small heatproof dessert glasses. Cool, then refrigerate for at least 4 hours, until set.