The products required. Cream can take fatter.

I have an electronic scale so that the proportion give a precision to the gram. The result is a pronounced creamy taste, without a hint of mawkishness. Who has no weights, suggest, add sugar gradually, in small portions, constantly trying if there is enough sugar. So, mix cream, milk and sugar.

Soak the gelatin in cold water, so that water is only slightly covered gelatin. Put on low heat, the milk mixture and bring to a boil, then immediately remove from heat. Squeeze the gelatine and enter into the hot mixture, mix well.