Vanilla Clouds with Raspberry Vanilla Sauce and Baileys

For the vanilla clouds, beat the crème fraîche with the sugar, vanilla sugar and vanilla paste until creamy. Stir in the yogurt and liqueur.

Halve the vanilla pod, scrape out and add the pulp as well. Soak the gelatine, warm it up and stir it into the cream.

Allow to set in the refrigerator, whip the whipped cream until stiff and fold in. Refrigerate for 5-6 hours.

For the raspberry sauce, pass the raspberries through a sieve and mix with a little lemon juice and sugar.

For the sauce, cut open the vanilla bean and scrape out the pulp. Mix the vanilla bean, pulp, sugar and the remaining vanilla bean from the clouds with the cream in a pot.

Bring to a boil and let steep for 10 minutes. Take out the vanilla pods. Whisk the egg yolks and stir into the cream.

Slowly heat the mixture to just before boiling point and whisk vigorously until it begins to thicken.

Allow the custard to cool, stirring repeatedly. Then place in the refrigerator. (The sauce will really thicken in the refrigerator).

On a plate, arrange the raspberry pulp, and run the custard in strips through the pulp with a chopstick.

To serve, cut out larger dumplings from the cloud cream and arrange them on the raspberry and vanilla sauce.

Drizzle the Baileys over the vanilla dumplings and the sauce.

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