Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. Soak the gelatine sheets in cold water.
2. Bring the milk to the boil with the split and scraped vanilla pod, then take it off the heat.
3. Beat the egg yolks with the icing sugar until creamy, pour in the hot milk in a thin stream while stirring, return to low heat and cook, stirring, until thickened (it should coat the back of a wooden spoon) - don't let it boil.
4. Take off the heat, remove the vanilla pod and stir in the squeezed-out gelatine; set the pan in cold water and stir until it starts to set.
5. Whip the cream until stiff and gently fold it in; pour into moulds or glasses rinsed with cold water and chill for at least 4 hours.
6. For the sauce, blend the raspberries with the sugar and lemon juice and press through a sieve; turn the cream out onto plates and serve with the raspberry sauce.
Tip: Only fold in the cream once the custard starts to thicken - too early and it separates, too late and it goes lumpy.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.