Pour half the milk in a very shallow dish and sprinkle the gelatine all over and leave to soak for a good 20 minutes.
While the gelatine is soaking, get your topping ingredients ready.
Mix the cream and the rest of the milk in a saucepan and set aside.
When the gelatine's had its soaking time, heat the milk/cream mix and bring to boil. Watch it very closely as it will just suddenly rise up!
Take it off the heat and add the gelatine mix and beat with a whisk or fork to mix thoroughly.
Strain into a clean, medium sized jug if you don't have a smooth mix. If your gelatine had been given enough time to soak, and there were no more granules on the surface, you should have a smooth mix with all the gelatine dissolved.
Add the pesto, salt and pepper and stir well.
Pour into your mould or glass of choice and place straight into the fridge and let set overnight or a minimum of 6 hours.