Spanish vanilla cream on raspberry mirror

Ingredients for 4 servings:

• 1 vanilla pod(s)
• 500 ml cream
• 50 g sugar
• 4 sheets of white gelatin
• 400 g raspberries, frozen
• 2 tbsp powdered sugar
• 2 cl port wine
• 100 g physalis
• 50 g raspberries, fresh
• e.g. lemon balm

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Split the vanilla pod lengthwise and scrape out the seeds with a knife. Cook the vanilla seeds and pod with the cream and sugar over low heat for about 10 minutes. Remove the pod and let the cream cool slightly. Soak the gelatine according to the package instructions, dissolve it in the cream, fill 4 molds, and chill for about 2 hours. Defrost the raspberries, pass them through a sieve, and season with powdered sugar and port wine. Wash the physalis and raspberries and thread them onto small wooden skewers. Spoon the raspberry puree onto plates to create a mirror effect, turn the cream out onto the skewers, and serve garnished with lemon balm, if desired.