- 500 milliliters Milk
- 150 grams Sugar
- 6 Egg yolks
- 1 Vanilla bean
- Lemon peel
- 6 sheets white Gelatin
- 400 grams Whipping cream
- 400 grams mixed berries (such as strawberries, raspberries, blueberries, blackberries)
- for garnish
- Mint leaf
- 150 milliliters Raspberry purée (fresh, sweetened and passed through a sieve)
- 1 tablespoon Sliced almonds
- 1 tablespoon chopped Pistachios
Boil milk with half the sugar. Beat the remaining sugar with the egg yolks until fluffy. Gradually add the warm milk and mix well. Scrape seeds from the vanilla bean and grate the lemon peel, and add both to milk mixture.
Soak the gelatin in cold water to soften, about 10 minutes, then dissolve in a small saucepan over low heat and add quickly into the milk mixture. Beat the cream until stiff peaks forms and fold gently into milk mixture.
Rinse and pat dry the berries, and then halve or quarter any large pieces of fruit if needed. Fold berries gently into the milk-egg-mixture. Lightly butter a bowl and pour in the berry mixture. Cover and chill in refrigerator at least 3 4 hours, until set.
Carefully unmold the mousse onto a serving plate and drizzle with the raspberry puree. Garnish with almonds, pistachios and mint. Serve cold.