• 500 ml milk                 
• 1 vanilla pod
• 1 pinch of salt, bring to a boil

• 1 egg yolks     
• 100 g sugar, whip until frothy

Then strain the milk slowly to the egg mixture and whip in a baine marie until the cream thickens

• 5 leafs gelatine, soak in cold water and then dissolve in the still hot cream mixture. Leave to cool in a cold baine marie, stirring occasionally.

• 30 g roasted hazelnuts
• 30 g roasted and ground almonds
• 50 g raisins (soaked in rum if you wish)
• pinch of cinnamon
• pinch of gingerbread spices
• 30 g candied lemon peel, chopped
• 30 g candied orange peel, chopped, stir into cooling cream

• 500 g whipping cream (whipped), stir under cold cream, put into forms and let it cool off completely

Enjoy with fresh fruits or warm plums.

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