Creamy cream

Soak the gelatin (5 g) in cold water (100 g) for 10 minutes.

Mix the coconut milk (250 g), sweetener (60 g), vanilla to taste, a pinch of salt, and optionally the zest of 1 lemon or orange.

Place the mixture over medium heat, bring to a boil, and simmer on low heat until the sweetener dissolves.

Remove from heat and immediately add the soaked gelatin. Stir until completely dissolved.

Add the butter (100 g) and blend with an immersion blender until smooth.

Chill the cream in the refrigerator for 4–5 hours. It should thicken and become jelly-like.

Before use, blend the cream with an immersion blender until smooth.