Soak 3 sheets of gelatine according to the instructions on the packet. Bring the berries to the boil with 100 g of sugar, lemon juice and 3 tablespoons of water and simmer for a few minutes over a mild heat. To remove the cores, pass them through a sieve (a brisk lotte is also very helpful here). Squeeze out the gelatine and dissolve it in the hot sauce. Refrigerate.
Now soak the remaining gelatine. Slit open the vanilla pod, scrape out the pulp and add to the milk in a saucepan with the pod. Bring to a boil.
In a bowl suitable for water baths, beat the egg yolks and the remaining sugar on the lowest setting until creamy. Remove the pod from the milk and then gradually add to the egg mixture while whipping. Heat in a water bath over a mild heat until the mass tightens slightly and is creamy and frothy. Squeeze out the gelatine and dissolve in the mixture sheet by sheet while stirring.
Prepare a water bath with the ice cubes and continue to beat the cream in it until it begins to gel. If you dip a finger, it shouldn`t feel warm anymore, otherwise the cream will melt.
Whip the cream until stiff and fold in.
Layer the cream alternately with the berry pulp in a bowl and spread a few dots on the surface, possibly twisting them into a spiral with a stick.
Or fill individually into portion bowls and serve with the sauce. You can also cut off cams from a large bowl of cream with a damp spoon and place them on a saucepan.
Chill for at least 1-2 hours.
This dessert is quite elaborate, but it`s absolutely worth it !!
Tip: If you are afraid that the gelatine will clump, you can melt the pressed leaves in the microwave on the highest setting in a few seconds (5-10 seconds, not longer!), Then mix a few spoons of cream with the gelatine and then mix this mixture stir into the large saucepan with the mixture.
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