3 cups of heavy cream
1/3 cup sugar
1 t. vanilla bean paste
1 package gelatin (2 1/2) t.
2 T cold water
1 cup dulce de leche o cajeta

Combine the cream and sugar in a pan and bring to just a simmer. Add the vanilla bean paste and let sit for a few minutes to cool. In a small bowl, add the cold water and sprinkle the gelatin on top. Let sit for 5 min. Pour the gelatin mixture into the warm cream and whisk to combine. Place 2 T of the dulce the leche or cajeta on the bottom of 8 serving glasses (wine glasses) or dishes. Divide the cream mixture between the glasses and let cool to room temperature. Refrigerate for at least 3 hours. Serves *. To decorate mix cajeta or dulce the leche with whipping cream. Once is mixed, whisk to add volume. Pour into a pastry (duya) and swirl on top.