1 cup heavy cream
2/3 cup whole milk
2-1/2 tbsp sugar
1 tsp unflavored powdered gelatin dissolved in 2 tbsp of water
1-1/2 tbsp absinthe
Your favorite berries for serving
In a medium saucepan, combine the cream with the milk and sugar and bring to a simmer. Now take off the heat, whisk in the gelatin and absinthe.
Strain the mixture through a fine
sieve into a pitcher, then pour into six
4-ounce ramekins, bowls or small deep valley dishes. Press a piece
of plastic wrap directly onto the surface of the puddings and refrigerate until set, at least six hours. Serve with your choice of “fresh” berries.
Now prepare for a trip to heaven… or hell; depending on if you are being naughty I guess. 😉
(side note: I had an idea after all of them were consumed… If you are feeling adventurous, you could sprinkle a thin layer of sugar over the top of one of the puddings as they are ready to be served, then quickly torch the sugar to a light caramelization, like a brûlée.)