Vanilla Citrus Cream

Ingredients

• 4 sheets white gelatin
• 1 Vanilla bean
• 4 egg yolks (M)
• 80 g sugar
• 1 pinch salt
• 2 tbsp rum
• 350 ml milk
• 30 g coconut flakes
• 80 g pistachios
• 1 Lime
• 2 oranges
• 2 pink grapefruits
• 150 ml whipping cream
• some grated orange zest for garnish as desired

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split vanilla bean lengthwise and scrape out the seeds. Whisk vanilla seeds, egg yolks, 60 g sugar, salt, and 1 tbsp rum in a bowl until thick.

2. 2.

   Heat milk slowly with the vanilla bean. Remove the bean. Gradually fold in the cream into the egg mixture. Squeeze out excess liquid from gelatin and dissolve it with remaining rum over moderate heat. Stir gelatin into the mixture. Cool the batter until it starts to set (after about 40 minutes test; if still liquid, keep cooling but check every 5-10 minutes).

3. 3.

   Roast coconut flakes lightly brown and transfer to a plate. Chop pistachios. Squeeze lime juice and mix with remaining sugar. Peel oranges and grapefruit thickly and filet them. Set aside some segments for garnish. Mix the rest with lime juice.

4. 4.

   Whip cream stiff and fold into the custard. Spoon citrus fruits into glasses, sprinkle coconut flakes on top. Spread the custard over the fruit. Garnish with citrus slices and pistachios. Optionally decorate with orange zest.