Vanilla Cream

Ingredients

• 200 g Raspberries
• 4 egg yolks
• 100 g sugar
• 0.5 Vanilla bean
• 0.5 l milk
• 1 untreated lemon (zest)
• powdered sugar

Instructions

1. 1.

   Rinse the raspberries, rinse if necessary and pat dry.

2. 2.

   Whisk the egg yolks with the sugar until fluffy. Split the vanilla bean lengthwise and scrape out the seeds. Bring the milk with finely grated lemon zest, the vanilla bean and seeds to a boil. Remove the vanilla pod and pour the hot milk into the egg mixture while constantly whisking. Cook over low heat on the stove, stirring constantly, until it thickens.

3. 3.

   Remove the pot from the stove and let the cream cool, stirring occasionally. Pour the cream into small bowls, distribute the raspberries, press them in, allow to cool, and serve dusted with powdered sugar.