MELT THE GELATINE
Soak gelatine sheets in cold water for 10-15 minutes.
AROMATIZE THE CREAM
Cut the vanilla pod lengthwise and remove the seeds scraping with the tip of a knife.
Put in a saucepan the liquid cream and sugar. Aromatize it with vanilla seeds and pod.
HEAT THE CREAM
Begin to heat it all over low heat, but without boiling; then when the cream will be boiling, turn off the fire and pull out the pod with a pincer.
ADD THE GELATINE
When the gelatine is softened, drain without squeezing excessively and add it to the hot cream. Mix with a wooden spoon or whip until the gelatine has completely dissolved without forming lumps.
Pour the mixture into the moulds and put everything in Freddy and start the blast chilling cycle for 30-40 minutes.
You can flavour the cream with some chopped mint and decorate it with different summer fruit sauces (mango, strawberry, peach, melon...).