1 1/2 packet of gelatin crystals
3 cups whole milk
1 cup cream
1/2 tsp salt
1/2 cup white sugar
3 tsp vanilla or 11/2 tsp vanilla concentrated syrup
Zest of one lemon with 2 tbsp lemon juice
Dissolve the gelatin in 1/2 cup cold water. Let sit until the rest of ingredients are combined.
In a medium sized pot, mix together all ingredients. Heat until just below boiling. Turn off heat. In a medium sized bowl, whip the eggs until smooth. Slowly pour in about 1/4 cup of the hot milk/cream, while beating the eggs constantly. This will prevent any scrambled eggs and keep the mixture smooth. Pour in another 1/4 cup of the hot liquid, all the while continually mixing the egg mixture. Keep doing this until all the liquid is combined with the eggs. If you do see any bits of cooked egg, strain the mixture through a sieve into another bowl. Cool the mixture until warm to touch.
Combine the gelatin with the milk and egg mixture, stirring as you mix them. Keep stirring until all the gelatin has been smoothly incorporated. Transfer the mixture into a glass baking dish (8″x8″ approx.). Tap a few times to let air bubbles rise to the top. Refrigerate overnight.
Serve with your favourite sauce plus berries. Enjoy!
