(Cooked Cream)

2 1/4 cup heavy cream
1 packet gelatin, unflaovored
4 tbsp whole milk
1/2 cup confectioner's sugar
2 tsp vanilla extract

This recipe will fill 6 standard size custard cups or one standard
souffle dish. You may use any shape dish. For individual servings you
need to use the custard cups and butter them.

First soften the gelatin in the milk for 8 to 10 minutes. In a sauce
pot mix the heavy cream, vanilla and the confectioner's sugar. Bring
the cream to a boil and make sure all sugar is dissolved. Add the
gelatin. Whisk to combine evenly. starin into the cups or other
dishes. Mixtures take 2 to 3 hours to set. Serve with fresh
strawberries and a a drizzle of aged balsamic vingar.