意式奶冻

It wobbles when the plate hits the table, and that is exactly how it should be.

• Cream, warmed slowly with split vanilla.
• Vanilla steeped until the custard turns ivory.
• Berries cooked down to a loose, sharp coulis.
• A little sugar, never enough to shout.
• Gelatin, just enough to hold the set.

The custard is poured warm and chilled until it barely holds together, so it gives under the spoon instead of fighting back. The berry coulis is spooned over cold, bright against the cream. Vegetarian and gluten-free. Contains: dairy.