Egg Liqueur Cream with Strawberries

Beat egg yolks and powdered sugar with the whisk of a mixer until creamy and almost white. Soak the gelatine. Cut the vanilla pod lengthwise and scrape out. Add the vanilla pulp to the milk and let it bubble up. Stir the milk into the egg yolk mixture form. Squeeze out the gelatin and stir into the egg yolk mixture. 150

ml of egg liqueur. Whip the whipped cream until stiff. As soon as the cream begins to gelatinize, gently mix in the whipped cream. Leave to cool for at least one hour.

Rinse the strawberries and remove the stalks. Select the raspberries. Cut the cream into scoops with a tablespoon and serve with strawberries and the remaining egg liqueur.

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