Gratinated Raspberries or Mango and Chilli Salad with Lime and Olive Oil (Claudia Effenberg)

Beat the egg yolks with the vanilla pulp and the whole cane sugar over a water bath until a foamy mixture is formed. Take the mixture off the stove and beat it again. Then dissolve the gelatin in water. Whip the cream until stiff. Then pull the cream and gelatin into the whipped egg yolk and sugar mixture.

Mix the raspberry brandy and powdered sugar together. Marinate the raspberries with the raspberry spirit powdered sugar solution and place in an ovenproof dish. Then pour the gratin mixture over it and set the grill (in the oven) on the highest setting. Gratinate the raspberries until golden brown.

To serve, dust the mixture with powdered sugar and serve the ice cream you chose in a bowl next to it.

Peel and slice the mangoes. Then halve the chilli peppers, remove the seeds and cut into small pieces. Mix the lime juice and zest, as well as the chilli pieces and the olive oil in a small bowl. Fan each mango on a plate and drizzle with the lime-chilli mixture and the oil.