for 4 persons

Ingredients
1 litre of cream
3 egg yolks
90 grams of sugar
2 vanilla pods
5 leaf gelatine
25g SALMIX® salmiak pastilles classic
4 mint leaves
A handful of blueberries or other fruit to decorate

PreparationThe evening before, soak the classic SALMIX® salmiak pastilles in a little cream so that the lozenges can dissolve and store in the fridge overnight. It is important that the SALMIX® classic salmiak pastilles are dissolved before processing.

On the day of preparation:

1. Place the gelatine leaves in cold water for 10 minutes
2. Cut the vanilla pods lengthways and scrape out the seeds
3. Add the cream with the liquorice mixture, vanilla and sugar to the rest of the cream and bring everything to the boil
4. Squeeze out the gelatine leaves and stir into the cream until they dissolve
5. Leave the cream to cool for approx. 15 minutes
6. Separate the eggs and use only the yolks, whisk and add to the cream
7. Pour the mixture into the jars or moulds
8. Best left to harden overnight (but at least 6 hours) in the fridge
9. Decorate with mint and fruit and serve

VERY TASTY BON APPETIT.