Bavarian cream with raspberry puree and ladyfingers

Ingredients for 8 servings:

• 500 g raspberries (frozen)
• 100 g powdered sugar
• 8 tbsp raspberry liqueur
• 100 g ladyfingers
• 8 tbsp grenadine
• 8 sheets of white gelatin
• 500 ml milk
• 1 pinch of salt
• 1 vanilla pod(s)
• 6 egg yolks
• 120 g sugar
• 500 ml whipped cream
• e.g. raspberries, fresh
• e.g. cream, whipped
• e.g. lemon balm

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thaw the raspberries and pass through a sieve. Stir the powdered sugar into the puree until smooth and mix with 4 tablespoons of raspberry liqueur. Chop the ladyfingers and soak them in the remaining raspberry liqueur. Soften the gelatine in a little water. Bring the milk to a boil in a saucepan with the salt and the slit and scraped vanilla pod and vanilla seeds. Mix the egg yolks with the sugar and add a little of the hot milk while stirring. Quickly stir the egg yolk milk into the vanilla milk (without the pod) and beat in a hot water bath until creamy. Remove the cream from the water bath. Now squeeze out the gelatine and dissolve it in the cream. Place the cream in the refrigerator for about 1 hour until it begins to set. Meanwhile, whip the cream until stiff and fold it into the chilled cream. Fold in the soaked ladyfingers evenly. Empty the cream into a large glass bowl and swirl in the raspberry pulp. Use a rubber spatula to create patterns through the mixture. Cover the cream with cling film and refrigerate for another 3 hours. Garnish with cream, fresh raspberries, and lemon balm before serving.