Summary

Ingredients

• 0.5 ½ vanilla pod (s), the pulp it
• 200 g double cream
• 7 tablespoon whipped cream
• 3 tablespoon sugar
• 4 egg yolks
• 250 g raspberries, frozen
• 2 tablespoon powdered sugar

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Instructions

1. Remove the pulp from the vanilla pod. Bring the créme double, cream, vanilla pulp and the scraped pod to the boil in a saucepan, stirring constantly. Mix 3 tablespoons of sugar and egg yolks with a whisk until creamy.
2. Stir 4 tablespoons of the cream mixture into the egg mixture. Stir slowly into the rest of the cream. Stir constantly and allow to cook until the cream is slightly thick. Remove the vanilla pod and divide the mixture into four glasses, then chill for 2 hours.
3. Thaw the raspberries. Puree with 2 tablespoons of powdered sugar and pass through a fine sieve. Put the raspberry pulp on the cream just before serving.