double cream 1.2 litres
vanilla pods 2
lemons 2, rind thinly pared
gelatine leaves 3
cold milk 150ml
icing sugar 150g
grappa 120ml, plus extra to serve
raspberries 3 punnets
Pour 900ml of the cream into a pan, add the vanilla pods and lemon rind, bring to the boil, then simmer until reduced by one-third. Remove the cooked lemon rind and keep to one side. Remove the vanilla pods and scrape the softened insides into the cream.
Soak the gelatine in the milk for about 15 minutes or until soft. Remove the gelatine, heat the milk until boiling, then return the gelatine to the milk and stir until dissolved.
Pour the milk and gelatine mixture into the hot cream through a sieve, stir, then leave to cool.
Lightly whip the remaining cream with the icing sugar, fold into the cooled cooked cream, then add the grappa. Place a piece of cooked lemon rind in each of six small 200 ml (7 fl oz) moulds or bowls, pour in the cream mixture and allow to set in the fridge for at least 2 hours.
Turn out on to dessert plates and serve with fresh raspberries and a tablespoon of grappa poured over the top.