Cook Time 1 hour + overnight setting
Servings 6 x 200ml glasses
1 vanilla pod, split and scraped
4 egg yolks
120g caster sugar
3 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
200 ml thickened cream
100g caster sugar
600g fresh raspberries, plus extra to garnish
For the puree, combine the raspberries, sugar and 100 ml of water in a saucepan, bring to a boil and cook until the raspberries begin to break up. About 5 minutes. Place in a blender and blend until smooth. Pass through a fine sieve to remove seeds.
Combine the milk and vanilla pod and seeds in a saucepan and bring just to a boil.
Whisk the egg yolks with the sugar in a bowl until pale and thick, then, stirring constantly, pour in the milk. Pour the mixture back into the pan and cook over medium heat, stirring with a wooden spoon, until thick enough to coat the back of the spoon. Squeeze the excess water out of the gelatine, add to the hot custard and mix until it has dissolved. Strain into a bowl and set aside to cool for 15 minutes then mix in the raspberry puree.
Whisk the cream to soft peaks and fold through the raspberry custard. Divide into decorative glasses and chill for 4 hours or overnight.
Serve with extra raspberries on the top.