Summary

Ingredients

• 2 sheets gelatine, white, are to be cut off from the cream cam, the amount can be increased to 3 sheets
• Tonka bean zest, from half a bean
• 3 egg yolks
• 70 g suar
• 1 tablespoon kirsch or other alcohol your choice
• 300 ml whipped cream

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Instructions

1. Soak the gelatine in cold water.
2. Put the egg yolks with sugar and grated tonka beans in a bowl and beat with the hand mixer until a thick, lightly foamy cream is formed. Shake the chilled whipped cream well and place in a sufficiently high bowl. Beat the cream with the hand mixer until stiff and fold it carefully into the egg foam cream.
3. Carefully squeeze out the soaked gelatine, put it in a small saucepan with the kirsch and dissolve on a low heat, it must not boil. To equalize the temperature, add 2 - 3 tablespoons of the cream to the dissolved gelatin and stir well. Then pour this mixture into the entire cream and fold in until homogeneous.
4. Then either fill the cream into portion glasses or bowls or put it in a bowl that is not too high to cut off cams and refrigerate for at least 2 hours. When the cream is set, cut off the cams and decorate if necessary.
5. This is currently our favorite dessert after we discovered the tonka bean.
6. Note: Since tonka bean contains coumarin, people who take blood-thinning medication should switch to vanilla as a flavoring.