500ml Double cream
8g Gelatine leaves
1 Vanilla pod ( use 2 spoons of vanilla extract if you don't have the vanilla pod)
Soak the gelatine in a pot of water with ice. In a pan put the double cream, the sugar, and the vanilla pod. If you use the vanilla extract put it all in the pan with all the ingredients. Let cook it a really low heat. Stir until the sugar is completely melted. Check the gelatine leaves.
If the gelatine is well hydrated, put it in the pan with the mixture and mix properly until it will completely dissolve.
When the mix will start to boil switch off the fire, take the vanilla pod away and put the mix in to dies and let them cool down in the fridge.
After couple of hours take out from the fridge and if it is ready starts to plate.
To take out from the dies, put it under hot water for a couple of second and turn upside down into the plate. Do it again if it doesn't come out at the first attempt.