1 cup milk
2 cups cream
¾ cup caster sugar
vanilla bean
1 tablespoon gelatine powder
1. Split the vanilla bean in half and scrape out some of the seeds
2. Combine milk, cream, sugar, split vanilla bean and seeds, and warm until just before it boils
3. Remove vanilla bean, melt gelatine in 3 tablespoons boiling water and add to the mixture
4. Simmer gently for 4-5 mins, whisk slowly
5. Pour into moulds or glasses and refrigerate until set (allow at least 3-4 hours)