Recipe by Chef Erick Chun from SET


1 Soak 8 gelatin sheets in iced water until they bloom. Strain and set aside.
2 Combine 400ml fresh milk and 500ml whipping cream in a saucepan. Before it starts to boil, stir in the gelatin until it dissolves.
3 Add 75g sugar and a drop of vanilla essence, and stir until the sugar dissolves.
4 Remove from heat and pour into 5-6 short glasses. Leave to cool, then chill for at least 2 hours.
5 Sprinkle over finely crushed pistachio nuts and serve.

This article was originally published in Simply Her January 2015.