Method
Serves 4. Roast 30g shelled acorns at 150C until deep brown, cool and grind to coarse powder. Bring 350ml double cream, 50ml milk, 50g caster sugar and acorns to the boil, infuse 40 mins. Soak 2x2g gelatine leaves. Reheat cream mixture, add squeezed gelatine, whisk until dissolved. Pour through sieve into 4 espresso cups or ramekins. Refrigerate 4 hours until set. Serve turned out with salted caramel sauce.