Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently, just until the sugar has dissolved (it’s important not to overheat the cream, so draw the pan off the heat as soon as you can feel all the sugar has dissolved). Then add the soaked gelatin to the hot cream, put the pan over a low heat and whisk everything together well for a few seconds. Again, don’t over heat and don’t worry if you have a few small lumps – they’ll sieve out in the next stage.
Remove the cream mixture from the heat.