Prepare cupcakes or ramekins. Lightly grease eight 125ml capacity ramekins with unflavoured oil.
Heat the cream and sugar together in a medium saucepan over medium heat and bring almost to the boiling point. Gently simmer over low heat for 3 minutes. Set aside.
Soak the gelatine leaves in a small bowl of water, about 10 minutes, until softened. Squeeze out the water and add leaves into the cream mixture. Put the cream into a fine mesh sieve and strain well.
Pour the cream into the prepared molds. Chill for 4-6 hours, or until done. Invert into a serving plate when ready to serve. Serve with seasonal berries, or amarene or grated chocolate.
