Method

• 1.
  Place cream, milk, sugar and vanilla pod and seeds in a small pan over medium heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat. Stand for 15 minutes to infuse.
• 2.
  Meanwhile, place 2 tbs cold water in a small saucepan and sprinkle in gelatine. Stand for 5 minutes, then heat gently over low heat, stirring, for 1-2 minutes until clear. Stir into cream mixture.

• 3.
  Strain the mixture into a jug and stir in the grappa. Pour into six 1/2 cup (125ml) individual jelly or dariole moulds, cover and chill for at least 4 hours or until set.
• 4.
  For grappa caramel, place sugar and 1 1/2 tbs cold water in a small saucepan over low heat until sugar has dissolved. Increase heat to medium-high and boil rapidly, without stirring, for 3-4 minutes until a rich caramel. Remove from heat and plunge the base of the pan into a large bowl of iced water. Add grappa and another 1 1/2 tbs cold water to the caramel (be careful as it will splutter). Return the pan to low heat and cook, stirring occasionally, for 5-6 minutes until smooth. Allow to cool slightly, then pour into a small jug, cover and set aside until needed, but do not refrigerate.
• 5.
  To serve, dip moulds in warm water, turn out onto plates and drizzle with caramel.