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Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

Spanish Vanilla Cream on Raspberry Mirror
Spanish Vanilla Cream on Raspberry Mirror
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Instructions

  1. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Cook the vanilla pulp and pod with cream and sugar over a low heat for about 10 minutes. Take out the pod and let the cream cool down a bit.
  2. Soak the gelatine according to the package instructions, dissolve in the cream, fill into 4 molds and refrigerate for approx. 2 hours.
  3. Thaw the raspberries, strain them through a sieve and season with powdered sugar and port wine.
  4. Wash the physalis and raspberries and place on small wooden skewers. Place the raspberry puree as a mirror on the plate, top it with the cream and with the skewers and lemon balm if desired
  5. Serve garnished.