Fine Vanilla-cinnamon Cream with Raspberry Granite and Butter Crumbles

Granite

1. For the Granité, put the raspberry puree, sugar, white wine and syrup in a blender and puree finely.
2. Pour the mixture into a rectangular can lined with cling film and place in the freezer for about 3 to 4 hours.

Mousse

1. For the mousse, whip the cream until stiff and set aside.
2. Then soak the gelatine in cold water. In the meantime, fill a large saucepan with approx. 4 cm of water and bring it to steam on the stove.
3. Then put the egg yolks, sugar, rum and vanilla in a mixing vessel and stir well with a whisk.
4. Now place the stirred kettle on the pot with water and continue stirring evenly (the mixture must not curdle). When the whipped mass is nice and “airy”, squeeze out the gelatine by hand, add it and keep stirring. As soon as the gelatine is completely dissolved, remove the stirred kettle from the steam and add the cream while stirring.
5. Then pour the mixture into a piping bag and let it rest in the refrigerator for 1 to 2 hours.

Crumble

1. For the crumble, put the flour, almonds, powdered sugar, butter and a pinch of salt in a bowl and knead with your hands.
2. Grease a tray with a little butter. Then tear the mixture by hand into evenly sized crumble and distribute it on the baking sheet. Put the whole thing in the preheated oven at around 150 ° C and check and turn if necessary.
3. To serve, take the granite out of the freezer and cut into slices with a hot knife. Then cut open the piping bag with the mousse at the bottom and place on the plate with the granite. Now distribute the crumble on the plate and garnish with fresh raspberries and bronze fennel. Finally, rub the cinnamon sticks freshly over each plate and enjoy.