4 tablespoons of cold water. 1 teaspoon of vanilla extract. Once you have assembled the ingredients, it’s time to move on to the preparation process. Begin by pouring the milk into a saucepan and sprinkling the gelatin powder over it. Allow the gelatin to bloom for about 5 minutes.
STEP 1. Soak the gelatine leaves in cold water. Mix the sugar and 25ml water in a pan. Heat gently until the sugar melts, then boil until it becomes a dark amber colour. Remove from heat and add a pinch of sea salt. STEP 2. Add the double cream to the caramel very slowly, continuously whisking.
Remove the dough from the fridge and on a lightly floured flat surface roll the dough to 1/8″ thickness and place in the prepared pie pan. Trim any excess dough and crimp the edges.
Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely. 2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3.