Snow White Cream

Make sure the gelatine is fully covered and let it swell for at least 5 minutes.

You can steep the scraped pod in sugar to make aromatic vanilla sugar.

If using frozen raspberries, thaw them first and drain well so the cream doesn't become too runny.

Start with a little sugar and adjust to taste at the end, depending on the sweetness of the raspberries.

The gelatine must not boil, otherwise it will lose its gelling power.

Tempering like this reduces lumps and helps the gelatine distribute evenly.

Stir briefly from time to time and check the consistency so you don't miss the right moment to fold in the cream.

Cold cream and a well-chilled bowl help it reach stable peaks faster.

Do not overmix so the cream stays airy.

For serving, let the cream sit at room temperature for about 5 minutes; it will be easier to portion and plate nicely.