Easy Italian Cream Dessert (Print)
Creamy Italian vanilla treat that’s smooth, simple, and served with a fruity sauce. Great for impressing without much work.
# Ingredients:
→ Base
01 -
1 cup half-and-half
02 -
2 teaspoons vanilla extract
03 -
1/3 cup white sugar
04 -
2 tablespoons cold water
05 -
2 cups heavy whipping cream
06 -
.25-ounce packet plain gelatin (equals 1 tablespoon)
→ For Serving
07 -
Fresh mint leaves (small ones)
08 -
Raspberry puree
# Steps:
01 -
In a tiny dish, stir together the cold water and gelatin powder thoroughly. Leave it for a bit so it can activate.
02 -
In a big pot, whisk together the sugar, heavy cream, and half-and-half over medium heat. Warm it up until it’s steaming nicely but not bubbling.
03 -
Turn off the heat and add the softened gelatin and vanilla. Keep stirring until everything’s smoothly melted together.
04 -
Pour the liquid into eight 4-ounce ramekins (around half a cup each). Let them reach room temperature, then pop on some covers and refrigerate overnight.
05 -
To get them out, slide a knife around the inside edge, dip the ramekins in warm water for a few seconds, and flip onto plates. Top with raspberry sauce and a few mint leaves.
# Notes:
01 -
You can serve these straight from the ramekins or glass dishes without flipping them out.
02 -
If you don’t have half-and-half, use 3/4 cup heavy cream mixed with 1/4 cup whole milk instead.