• 30 g of gelatin
• 6 tablespoons of cold water
• 1 l of milk
• 250 g of sugar
• 1 vanilla sugar sachet
• 500 ml of heavy cream
• 100 g of sugar
• 150 g of Plazma Ground
Put the gelatin and water in a small bowl and leave it for about 15 minutes to swell.
Put the milk and sugar in a large saucepan, and cook it over medium heat until it reaches boiling point, then add the gelatin and stir until it’s dissolved. Remove the saucepan from the heat and leave it for 30 minutes to cool to room temperature. Refrigerate for 1 hour and 30 minutes for the gelatin to stiffen.
For the brittle, melt the sugar in a smaller saucepan over low heat. When it turns golden-brown, spread it over baking paper and leave it to cool. Crush the cooled caramel using a mortar and pestle and mix it with the Plazma Ground and leave it aside.
Whip the cream in a separate bowl. Take out the cooled milk with the gelatin from the refrigerator and beat it at maximum speed for 10-15 minutes, gradually adding the whipping cream until you get a light and fluffy foam. Take a round baking mod with a removable bottom of 25cm in diameter, line it with baking paper and spread a couple of tablespoons of cream over it. Spread 1-2 tablespoons of the brittle over the cream, and keep adding layer after layer of cream and brittle until you use up both. Refrigerate the cake for 3-4 hours until it becomes stiff.