3 sheets (15 g) gelatine
500 ml fresh cream
120 g sugar
Soak the sheets of isinglass in a bowl of cold water and allow to soften for 10 minutes.
Pour 500 ml cream in a pan, then add the sugar and bring to a boil over low heat.
Remove the pan from the heat, wring the sheets of isinglass and add to the hot cream.
Whisk until dissolved. Then add 2 teaspoons of yellow food coloring. Stir and pour the cream into the mold. Leave to cool for 20 minutes, then place in the fridge for 4 hours.
Remove the cream molds from the fridge once set and turn them out onto a plate. Using a pastry brush, decorate the sunflower centers with a pinch of cocoa to represent the seeds.