Taken from the menu at La Potinière, Gullane, Scotland
Serves 4
This tiny restaurant is something of a national treasure in East Lothian, with a deserved reputation for its puddings. White currants make a great garnish for this dish – if you can’t find them, then substitute redcurrants or raspberries.
400ml double cream
100ml milk
1 sachet powdered gelatine
40g sugar
2 tbsp rum
White currants to garnish
1 Place the milk and cream in a small saucepan, bring to the boil and simmer for 5 minutes to reduce a little.
2 Sprinkle the gelatine into 2 tablespoons of water in a Pyrex measuring jug, stir and leave to stand for a few minutes to allow the gelatine to soak up the water. Place the jug in a pan of hot water and allow the gelatine to dissolve.
3 Remove the cream mixture from the heat and strain into a mixing bowl. Stir in the sugar and rum, and then add the gelatine.
4 Pour the mixture into 4 ramekins
or moulds.
5 Chill for 2-3 hours or until set.
6 Carefully turn out on to 4 serving plates, garnish with the white currants and serve immediately.