Scrape the pulp from the vanilla pod and place in a saucepan with the milk. Add the rest of the vanilla pod whole and bring the liquid to the boil briefly. Take the pot off the heat and let it stand for 10 minutes with the lid on so that everything flows through well. Preheat the oven to 140 degrees top / bottom heat (or convection at 120 degrees). Add the cream to the milk and briefly heat again while stirring without the mixture boiling. Beat egg yolks with sugar for several minutes until creamy. Add the heated cream mixture while stirring constantly. Place refractory china dishes in a large baking dish. Pour 500 ml of hot water into the baking dish so that the molds are about 2/3 in the water. Pour the crème brûlée mixture into the molds. Leave only a small margin, as the cream shrinks a little when it sticks. Place the casserole dish with the filled molds in the preheated oven for 40 minutes. Let everything cool down. Then let the molds cool in the refrigerator for about 2 hours. Just before serving, sprinkle 2-3 teaspoons of brown sugar on the surface and caramelize with a bunsen burner. Then let the caramel liquid cool down briefly and harden.
Heat the raspberries in a saucepan and, if necessary, puree them in a blender or with a hand blender. Mix in the sugar. Squeeze lemon juice and use it to season the raspberry sauce. Strain the sauce through a sieve to remove the seeds. Serve hot or warm.
Whip the well-chilled cream until semi-stiff or creamy. Mix the whole milk yoghurt in a container with powdered sugar and lemon juice. Add the cream to this liquid and fold in. Put ice in an ice cream maker and activate it for about 40 minutes. (Without an ice machine, simply let the liquid cool in the freezer for several hours and, if necessary, stir vigorously every now and then so that not too many ice crystals form. In the first hour 2-3 times and then every hour 1-2 times).
Put sugar and water in a stainless steel saucepan and slowly melt over low heat. Caramelize the sugar until golden brown. Scoop up the liquid quickly with a fork and quickly twist it back and forth over a large piece of baking paper. Allow the spun threads to cool and harden. Small, patterned splinters are created that can then be picked up.
Place the crème brûlée vessel on a plate together with the jug of warm raspberry sauce. Put the ice cream on the plate and garnish with a mint leaf. Sprinkle the plate with caramel chips and optionally decorate with a few fresh berries.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.