Crème Brûlée with Iced Berry Mousse

Creme brulee

1. Scrape out the vanilla pods and mix the pulp with a little sugar in a mortar. Mix the cream, milk, vanilla sugar and the remaining sugar together and dissolve the sugar. Add the egg yolks and mix briefly with the hand blender. Let the mixture stand for a few hours.
2. Mix the egg cream well again so that the vanilla is well distributed. Then pour into the molds and place them in the oven’s juice pan. Put the pan in the oven preheated to approx. 150 degrees, pour boiling water into the juice pan so that the molds are halfway in the water.
3. If the cream bubbles up, reduce the temperature a little if necessary. After about 40 to 45 minutes, the cream should be firm. Cool the cream in the juice pan and let it rest overnight. Just before serving, sprinkle thinly with the brown cane sugar and caramelize under the very hot grill.
4. Caramelizing with a bunsen burner is even better. Garnish with a raspberry and a mint leaf (optional) and serve with the iced berry mousse.

Iced berry mousse

1. Finely chop the frozen fruits in the electric chopper. Using a hand blender, mix the milk, cream, honey, powdered sugar and currant schnapps with the chopped fruit until you get a creamy iced mixture. Re-freeze in the freezer for about ¼ hour.
2. To serve, stir the iced mousse again well and place it with a tablespoon as a dumpling in a bowl or on a slate next to the crème brûlée and sprinkle with the chopped pistachios. A brushed chocolate bar made of white couverture can be applied to a slate plate as a decoration and topped with fresh fruits and chopped pistachios.