"First and foremost I could not find the gel sheets ANYWHERE in my county.

In the show she says that 1 package of powder gelatin would work fine so I added it as the cream began to boil and stirred it with a whisk to make sure it didn't boil over. Well, the gelatin never melted. I had about half a ladle left and when I poured it directly from the pan into a ramekin and I noticed that there was a granular drip at the end, and I prayed that it was just sugar. It wasn't. It was the gelatin. This became a melted-vanilla-ice-cream thing that was honestly far too rich.

I tried again the next day and I melted the gelatin in a 1/4 cup of water and added it, but it just became these clumps I had to whisk for a while to turn into a liquid. I whisked that into the cream and let them cool, and three hours later in a refrigerator set to the maximum coldness has rendered a gross, too-rich, gloppy thing.

This was just a waste of cream, vanilla, sugar, and gelatin. Thanks, Anne. Thanks."

"this is a tip, not a recipe.