Flummery with Raspberries – Easter Brunch

Sort out and rinse raspberries if necessary. Stir brunch with yogurt until smooth. Cut vanilla bean in half lengthwise, scrape out the pulp with a kitchen knife. Add vanilla pulp with 2/3 of the sugar and the juice of 2/3 of the limes to the brunch-yogurt mixture form and stir well. Soak the gelatine according to the package instructions, let it melt and fold it evenly into the brunch mixture.

First stir in the stiffly whipped cream, then 1/3 of the raspberries. Fill the brunch mixture into a large or several small, cooled, rinsed pudding molds and let rest in the refrigerator for 2-3 hours until the cream is completely firm.

In the meantime, blend the rest (except for a few exceptionally beautiful berries for garnish) in a hand mixer or with a chopping stick and season with the remaining sugar and lime juice. Turn the flummeries out onto suitable plates, garnish with a few raspberries and lemon balm leaves. Serve the raspberry sauce separately.

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