Soak the 6 gelatin leaves in some water for a few minutes to soften.
2
Place the 50g caster sugar & 200ml of water in a saucepan and stir until the sugar has dissolved.
3
In a jug measure out the 300ml cream, 100ml water and the 2 tsp of caramel essence.
4
Squeeze the water out of the soaking gelatin leaves and add these to the saucepan with the caster sugar and water and stir until dissolved. Turn the stove top off.
5
Next stir through the cream mix
6
Pour into about 8 x 80ml Sinchies reusable pouches and place in the fridge until set.