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1
Soak the gelatin in ice water.
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2
Whisk the double cream until it forms soft peaks and keep in the fridge.
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3
Make an cut lengthwise in the vanilla bean pod and scrape out the seeds.
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4
Pour the milk into a pan, add the seeds of the vanilla bean together with the pod and heat until it bubbles slightly.
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5
Combine the egg yolks and sugar in a bowl and mix well with a whisk.
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6
Gradually pour the vanilla milk (from Step 2) into the bowl little by little and stir.
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7
Once it's all mixed, return the mixture to the pan.
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8
Stir continuously over low heat to thicken the mixture.
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9
Continue until it is thick enough for a line to be drawn with your finger when you put some of the mixture on a spatula as shown.
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10
Add the dissolved gelatin to the pan.
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11
Pour this mixture into a bowl while straining through a sieve (remove the pod).
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12
Chill the bowl over a bigger bowl with iced water and cool down the mixture as you stir.
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13
Continue until it's slightly thick.
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14
Add 1/3 of the heavy cream to the bowl and beat with a whisk.
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15
Add the remaining cream and mix well from the bottom with a rubber spatula.
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16
Pour into ramekins or glasses of your choice and refrigerate until firm.
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17
They're done!
