Dish: dessert

Level: easy

Serves: 6

Time: 35′

300 ml thickened cream
1 cup milk
1/2 cup caster sugar
1 vanilla bean, split, seeds scraped
2 tbs powdered gelatine
1/4 cup Storica Nera

1/3 cup caster sugar
2 tbs Storica Nera

Step 1: Place cream, milk, sugar and vanilla pod and seeds in a small pan over medium heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat. Stand for 15 minutes to infuse.

Step 2: Meanwhile, place 2 tbs cold water in a small saucepan and sprinkle in gelatine. Stand for 5 minutes, then heat gently over low heat, stirring, for 1-2 minutes until clear. Stir into cream mixture.

Step 3: Strain the mixture into a jug and stir in Storica Nera. Pour into six 1/2 cup individual jelly or dariole moulds, cover and chill for at least 4 hours or until set.

Step 4: For Storica Nera caramel, place sugar and 1 1/2 tbs cold water in a small saucepan over low heat until sugar has dissolved. Increase heat to medium-high and boil rapidly, without stirring, for 3-4 minutes until a rich caramel. Remove from heat and plunge the base of the pan into a large bowl of iced water. Add Storica Nera and another 11/2 tbs cold water to the caramel (be careful as it will splutter). Return the pan to low heat and cook, stirring occasionally, for 5-6 minutes until smooth. Allow to cool slightly, then pour into a small jug, cover and set aside until needed, but do not refrigerate.

Step 5: To serve, dip moulds in warm water, turn out onto plates and drizzle with caramel sauce.