Directions:
- Place 3/4 cup of cream in a bowl.
- Sprinkle over powdered gelatine, stir to combine.
- Set aside for 5 minutes till absorbed.
- Heat remaining cream, buttermilk, icing sugar and vanilla over medium heat.
- Stir till sugar dissolves then add gelatine cream.
- Stir till dissolved, strain and pour into lightly greased 7 cup mould or Bundt tin.
- Refrigerate till set.
- Dip mould into boiling water for 30 seconds before turning out onto a plate to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34095.73 Kcal (142752 kJ) | ||
| Calories from fat | 26850.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2983.35g | 4590% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 174.39mg | 7% | |
| Potassium | 157.08mg | 3% | |
| Total Carbs | 1080.71g | 360% | |
| Sugars | 1067.83g | 4271% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 297.72g | 595% | |
| Iron | 0.9mg | 5% | |
| Calcium | 120.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 350.32 Kcal (1467 kJ) | ||
| Calories from fat | 275.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.65g | 4590% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 3% | |
| Sodium | 1.79mg | 7% | |
| Potassium | 1.61mg | 3% | |
| Total Carbs | 11.1g | 360% | |
| Sugars | 10.97g | 4271% | |
| Dietary Fiber | 0g | 2% | |
| Protein | 3.06g | 595% | |
| Calcium | 1.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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