1 1/2 cups pouring cream
400 ml. coconut milk
1 tsp. Queen vanilla bean paste (or use 1 vanilla bean, split and seeds scraped)
1/2 cup caster sugar
3 tsps. gelatine powder
Seasonal fruit, to serve
1. Place the cream, coconut milk, sugar and vanilla bean paste in a saucepan. Cook stirring, for 3-5 minutes or until sugar dissolves. Slowly bring to the boil over a medium heat. Remove form heat and set aside to cool slightly.
2. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine powder and stir until dissolved. Cool slightly, then stir into the cream mixture. Strain cream mixture into a jug.
3. Lightly oil (I used coconut oil) 6 x 6cm (tall) dariole moulds. Place on a tray and pour in cream mixture. Refrigerate for at least 4-6 hours or overnight.
4. To serve, turn onto a serving plate and serve with fresh seasonal fruit and micro herbs (optional). You can also serve this with raspberry coulis if you like.