Add gelatin to the milk in a glass, mix and wait 2-3 minutes.
Put the cream and granulated sugar into the sauce pot and let it boil over medium heat.
When small bubbles start to appear, slowly add the gelatinous milk.
Add vanilla and mix.
Divide the mixture into molds moistened with water.
When it comes to room temperature, cover it and put it in the refrigerator. Let it sit for at least 2-3 hours.
In order for the dessert to come out of the molds easily, place it in a bowl filled with hot water before serving.
Turn it upside down and serve with fresh fruit.
Abbas Jahangir
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