"Cooked Cream"

Ingredients:

• Almond oil
• 1/2 package gelatin
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/8 cup sugar
• Lemon zest
• 1/2 vanilla bean

Directions:

Brush ramekins with almond oil. Chill until ready to use.

Put 1/2 tablespoons of cold water in a small bowl. Sprinkle in the gelatin and set aside until the gelatin has softened.

Combine the milk, cream, sugar, zest and the scraped vanilla bean. Heat until simmer, remove from heat and pour a small amount into the gelatin mix; mix well and pour back into the cream mixture. Remove from heat.

Pour the mixture into the ramekins, cover with plastic wrap and chill for at least 8-12 hours.

Recipe credit: Joan Lapuyade, Culinary Coordinator for Williams-Sonoma, Monterey, CA