Vanilla Blueberry Layered Dessert

Ingredients

• 6 fresh egg yolks
• 150 g sugar
• 1 vanilla bean (scraped seed)
• Ice cubes (for chilling)
• 6 sheets of white gelatin
• 10 ml cherry brandy
• 400 g whipping cream
• 250 g blueberries
• 0.5 orange (1/2 tsp grated zest)
• 250 ml milk
• 5 tbsp cassis
• lemon balm leaf (for garnish)

Instructions

1. 1.

   For the vanilla custard, whisk 3 egg yolks and half the sugar with the vanilla seed in a bowl and beat over a hot water bath until pale and frothy. Then chill over an ice-cold water bath.

2. 2.

   Soak two gelatin sheets in cold water for about 10 minutes, squeeze out excess water, then warm with cherry brandy in a small pot until melted; stir into the custard. Whip 200 g cream stiff and fold into the custard mixture.

3. 3.

   Wash, rinse, and drain blueberries. Set aside 100 g and strain the rest through a fine sieve. Beat remaining yolks with leftover sugar and grated orange zest over a hot water bath until pale frothy. Boil milk and stir into the egg mixture; heat gently on the bath until thickened.

4. 4.

   Soak remaining gelatin in cold water for about 10 minutes, squeeze out excess water, then warm with 2 tbsp cassis in a small pot until melted; fold into the strained blueberries and then into the custard. Whip remaining cream stiff and fold into the mixture.

5. 5.

   Rinse the bundt pan with cold water, layer the two creams alternately, cover, and chill in the refrigerator for 3–4 hours until set.

6. 6.

   Combine the reserved blueberries with the remaining cassis and let sit. To serve, pour the dessert out of the pan, slice into rounds, and plate with the blueberry‑cassis mixture and lemon balm leaves as garnish.