Put the cream, sugar and the scraped-out pulp of the vanilla pod in a saucepan, bring to the boil (be careful not to boil it over!), Set aside and let it stand for 15 minutes (if necessary, put it back on the switched-off hotplate to keep the mixture warm).
Shortly before the end of the steeping time, soak the gelatine in cold water as instructed, squeeze it out and stir it into the warm cream mixture. Add the egg liqueur, then strain the mixture through a fine sieve, fill into molds or glasses and place in the refrigerator for approx. 5 hours to cool and set.
Then either fall out of the molds or serve in the glasses. Fresh raspberries, strawberries or a fruit mirror made from pureed berries / fruits also taste great.
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