1 Litre Douglasdale Cream
5 Gelatin Leaves
100ml Douglasdale Milk
150g Castor Sugar
3 punnets of the best Strawberries
Bring the Douglasdale cream, espresso and sugar to just before boiling point. (Don't let it boil)
Soften and dissolve the gelatin leaves in the cold Douglasdale Milk.
Add brandy and pour through a sieve into the hot Douglasdale Cream.
Gently mix all the ingredients together and pour into moulds or martini glasses.
Place in the fridge to set overnight and serve with a bowl off chilled strawberries and generously splashed with grappa.
A WORD FROM THE CHEF...
Grappa can be replaced with your favourite liqueur, whiskey or brandy. To decorate the top, I have dusted it with cocoa, then icing sugar through a colander to create the white "dots".
Source: Douglasdale Dairy