Vanilla Puree on Apricot Sauce

Slit the vanilla bean lengthwise and scrape out the pulp. Soak the gelatine in cold water.

Boil approx. 180 ml of the milk with vanilla pulp, sugar and a small pinch of salt.

Whisk the remaining milk with the pudding powder and yolks, pour into the hot milk and gently bubble at low temperature while stirring for about 1 minute.

Pour the cream into a sufficiently large bowl, squeeze out the gelatine and dissolve in it.

Allow the cream to cool, but not to set.

Whip the cream, mix the vanilla cream with the liqueur and half of the cream, fold in the remaining cream.

Cover the cream with cling film and refrigerate for about 4 hours to set.

Cut out dumplings from the cream with a spoon.

Serve the dumplings with the sauce and the sesame seed crackers. Garnish with mint.

For the apricot sauce, drain the apricots from the apricot compote, cut into small pieces and finely puree with the juice of one lemon.

Arrange the puree with the apricot sauce and serve.

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