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Summer raspberries and fresh cream make this tasty German-style dessert a hot-weather favorite.
Working time: approx. 30 min. Servings: 8
Ingredients
For the cream:
700 milliliters milk
1 vanilla pod
700 grams whipping cream
8 gelatin leaves, white
160 grams sugar
2 packs vanilla sugar (bourbon vanilla)
For the raspberry puree:
600 grams raspberries (fresh or frozen)
100 grams powdered sugar , sieved
Method
Note: If you use frozen raspberries, allow time for them to thaw in the refrigerator.
Place a 16-24 raspberries aside for the decoration.
Puree the remaining berries together with the powdered sugar.
Place the milk in a saucepan.
Put gelatin leaves in cold water.
Cut open the vanilla pod lengthwise and scrape the inside into the milk.
Bring to the boil and cook for 15 minutes. Be careful the milk does not burn.
In the meantime, beat the whipped cream until stiff.
Take out the gelatin leaves and remove any excess water.
To the milk, stir in the gelatin (until dissolved), sugar and vanilla sugar.
Pour this mixture into a bowl of cold water (or half-filled sink) and allow to gel with constant stirring. When this happens, add 1/4 of the cream and stir until smooth.
Put the cream into approximately 8 small bowls or glasses
Add the berry puree and a few berries or top of the cream.
Place the bowls or glasses into the refrigerator for at least one hour prior to serving.
(Recipe from nom3.de)
