Must Cream with Berry Ragout

For the must cream with berry ragout, soak the gelatine in cold water.

Boil the must with the vanilla sugar and dissolve the well-squeezed gelatine in it.

Beat the yolks and sugar in a bowl until foamy, gradually stir in the hot must. Return the mixture to the saucepan and heat gently until the mixture thickens nicely, stirring constantly.

Place the must cream in ice water and cool while stirring constantly.

Separately, whip the egg whites and cream until stiff and fold into the must cream. Pour into dessert bowls and chill (only fill bowls two-thirds full so that there is still room for the berry ragout later).

For the berry ragout, sort the berries, slit the vanilla bean lengthwise and scrape out the pulp. Caramelize the sugar in a saucepan and pour on the must. Cook until the sugar dissolves. Stir in the berries and vanilla pulp and let the ragout cool.

Garnish the must cream with berry ragout before serving.

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