Ingredients

• 4 gelatine sheets
• 2 x 300ml Bulla cooking cream
• 220ml milk
• 1 vanilla bean, split, seeds scraped
• 8-10 cardamom pods, bruised
• 55g (1/4 cup) caster sugar

Poached peaches

• 125ml freshly squeezed orange juice
• 3 tablespoons caster sugar
• 1/2 teaspoon vanilla bean paste
• 3 large white peaches, cut into 8 wedges, skins on

Method

• Step 1 Lightly grease, six 125ml (1/2 cup) ramekins or dariole moulds with a little oil spray. Smooth the inside of each mould with your finger to remove any large oil droplets. Place gelatine sheets in a small bowl of cold water to soften.
• Step 2 Combine cream, milk, vanilla, cardamom pods and sugar in a medium pan. Stir over low heat until sugar completely dissolves. Gently heat, stirring often for 2-3 minutes or until mixture almost boils. Do not boil. Remove from heat. Squeeze the excess water from the softened gelatine and stir gelatine into the warm cream mixture. Leave to cool, stirring often.

• Step 3 Strain cooled cream mixture into a jug. Place moulds onto a tray. Fill moulds with the cream mixture. Refrigerate for at least 4 hours or overnight.
• Step 4 To make poached peaches, combine juice, sugar and vanilla in a medium pan. Stir over low heat until sugar dissolves. Add peaches. Bring to boil, reduce heat to low. Simmer covered for 5-10 minutes or until peaches are just softened but still holding shape. Uncover, remove from heat and cool completely.