Creamy Raspberry Custard
Sahne-Himbeercreme is a recipe with fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 500 ml milk
- 16 sheets gelatin
- 8 egg yolks
- 150 g sugar
- 600 g raspberries
- 400 g whipping cream
- 300 g raspberries
- 2 tbsp powdered sugar
- 2 tbsp lemon juice
- 1 tbsp raspberry liqueur
- Lemon balm (for garnish)
Instructions
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1.
Slice the vanilla bean lengthwise and scrape out the seeds. In a small pot, bring the seeds, pod, and milk to a boil, then remove from heat. Soak 12 sheets of gelatin in cold water, and separately soak 4 sheets in warm water.
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2.
Whisk egg yolks with sugar in a bowl over a double boiler until light and frothy. Gradually pour in the hot vanilla milk while whisking continuously until a thick hot custard forms. Remove from the double boiler and dissolve the 12 soaked gelatin sheets into the custard, stirring well. Chill until it begins to set.
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3.
Stir occasionally. Puree 600 g raspberries, reserving some for garnish and mashing the rest. Melt the remaining 4 gelatin sheets in a warm water bath, then fold into the raspberry puree. When the vanilla custard starts to set, whip the cream stiff and fold it into the mixture.
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4.
Spoon half of the custard into a glass bowl. Stir the raspberry puree into the remaining custard, pour over the base, and lightly swirl to create a marbled effect. Cover and refrigerate overnight to allow setting. For the raspberry topping, blend raspberries briefly, strain through a fine sieve, then mix with powdered sugar, lemon juice, and optional raspberry liqueur.
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5.
Top the set custard with the strained raspberry mixture, garnish with reserved berries and lemon balm leaves.
