This simple, Italian dessert is a must-have in any cook’s repertoire, and can be dressed up or down depending on the occasion. Organic Valley Grassmilk contributes the authentic, fresh dairy taste and texture that caused farmers of old to create this confection in the first place. It is sometimes confused with custard, but there are no eggs in it. Still, it’s in the same creamy, you-can-flavor-it-with-anything ball park when it comes to desserts. Top with fresh fruit, homemade jam, toasted nuts drizzled with chocolate, granola, caramel…The possibilities are endless. Using the fresh fruit option with a dash of granola makes it a great breakfast treat, too.
In a medium saucepan, combine milk, cream, sugar and salt and bring to a boil. Reduce heat to a simmer and cook for 3-5 minutes, then remove from heat.
In a bowl, soak the gelatin sheets in ¼ cup of water until just softened, but not dissolved.
Remove sheets from water and slowly whisk them into the milk mixture until they are thoroughly dissolved
Pour ½ cup portions of milk mixture into custard cups, ramekins or martini glasses. Place on a baking sheet or tray and refrigerate for at least 4 hours
*Professional pastry chefs tend to use “sheet” (also called “leaf”) gelatin because it makes a clearer gelatin with purer flavor. It’s a little harder to find than powdered gelatin, though, so we give measurements for both options. As a rule, 1 tablespoon of powdered gelatin equals 4 sheets.