• 3 sheets of white gelatin
  • scraped puree( of 2 vanilla pods)
  • 3 egg yolks
  • 70 grams sugar
  • 1 centiliter cherry brandy
  • 300 grams of whipped cream
  • 500 grams of mixed berry
  • 70 grams of powdered sugar


    step 1

    Soak the gelatine in cold water. Beat the egg yolks, sugar and vanilla with an electric hand mixer until fluffy and thick. Dissolve the gelatin over low heat in a small saucepan with the kirsch and 1 tablespoon of water.

    step 2

    Whip the cream. Mix 2 tablespoons with the gelatin, then stir into the egg yolk mixture. Then fold in the remaining whipped cream.

    step 3

    Pour the cream into 4 small cold-rinsed ramekins and refrigerate for at least 3 hours.

    step 4

    Rinse and dry the berries and set 4 tablespoons aside. Heat the rest with the powdered sugar, then strain through a sieve, and allow to cool. To serve, dip the ramekins briefly in hot water to loosen the cream, and remove whole onto a plate. Garnish with the sauce and remaining berries.