This is a delicious recipe that’s ideal for your Christmas table, I usually make it in an assortment of different sized glasses

ingredients;

250ml coconut cream

250ml full-cream a2 milk

1/2 tsp ground cinnamon

1/4 tsp grated nutmeg

125g castor sugar

2 1/2 gelatine leaves (titanium strength)

2 eggs, lightly beaten

100ml brandy or cognac

1/2 tsp vanilla extract

raspberries for garnish

preparation

Gently heat cream, milk, cinnamon, nutmeg and sugar in a saucepan,stirring until sugar has dissolved. Soak gelatine leaves in cold water for five minutes. Drain gelatine, squeezing leaves lightly to get rid of excess water. Whisk gelatine into cream until dissolved and allow to cool for one hour. Whisk eggs, brandy and vanilla extract into cooled cream and pour into glasses. Refrigerate overnight, garnish with raspberries before serving. This is an adult dessert as well, if you are serving children omit the brandy.