Rum Pot Aspic with Vanilla Sauce and Raspberry Puree

A great cake recipe for any occasion:

Pour the rum pot fruit and liquid into a strainer and snatch the liquid. Soak the gelatin in tap water. Heat the rum pot liquid in a saucepan and melt the squeezed gelatin into it. Pour the rum pot liquid into a small loaf pan*. Pour in the gelatine liquid. Allow the sulz to firm up in the icebox for one night.

For the custard, slit the vanilla bean and scrape out the pulp. Bring the pod and scraped out pulp to a boil in a saucepan with the cow’s milk, sugar, salt and whipping cream. Put the egg yolks in a baking bowl and mix with a little bit of hot vanilla milk with a whisk. Whisk the beaten egg yolks into the boiling vanilla milk. Remove the saucepan from the stove. Continue whisking vanilla milk until slightly creamy.

Place the custard in a glass or possibly ceramic jug to cool until ready to serve. For the raspberry puree, let the raspberries defrost side by side. Bring tap water and sugar to a boil until the liquid is slightly syrupy. Place the raspberries in baking dish. Pour the sugar syrup over them. Blend the raspberries to puree with the cutting blade of a blender (or in a hand mixer). Pass the raspberry puree through a fine sieve and refrigerate until ready to serve.

To serve, smear the rum pot aspic with a fork dipped in hot Leitu

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