Set vanilla cream and sauternes jellies — deliciousmagazine.co.uk

For the set cream 500ml double cream 70ml buttermilk 150ml whole milk 1 vanilla pod, split and seeds scraped 60g caster sugar 3 gelatine leaves (we used Costa) For the sauternes jelly 300ml sauternes (port, masala, madeira or sweet sherry will also work) 3 gelatine leaves

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