Prevent your screen from going dark
Makes 8 servings 1x
Lightly oil eight 1/2 cup ramekins. Put 2 cups milk in a bowl and sprinkle 1 tablespoon gelatin overtop and let soften for 5 minutes. In the meantime, heat remaining 2 cups milk in a saucepan with 1/3 cup sugar and 1/4 teaspoon salt over medium heat until simmering and the sugar has dissolved. Remove from the heat and stir in the gelatin mixture until well combined and the gelatin dissolves; if the gelatin doesn’t fully dissolve after a couple minutes, place the pot over a low flame until it does. Divide mixture between greased ramekins (set them on a baking sheet for easy transferring) and let cool to room temperature, then move to the refrigerator to chill completely, at least 2 hours and up to 2 days. Use a knife with a thin blade to loosen the edges from the ramekins, then invert onto a serving dish to unmold. Garnish with seasonal fruit and a sprinkle of sea salt, if you like.
– Recipe developed by Holly Haines