What you need :
- Cold water or milk - 80 ml
- Unflavored powdered gelatin - 9 gms
- Heavy cream - 480 ml
- Granulated sugar - 50 gms
- 1/2 vanilla bean (split and seeded) or 1 teaspoon pure vanilla extract
- Alpenliebe Juzt Jelly- 15 gms
Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let it stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan, heat cream, sugar, vanilla pod, and vanilla seeds on medium heat and bring it to a boil until the sugar dissolves. Remove from heat and discard the vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Place Alpenliebe Juzt Jelly into the glasses or serving dishes.
Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.