White Cinnamon Cream with Raspberry Jelly

Boil the milk and steep the cinnamon sticks in it. Then pour the cinnamon milk through a sieve. Beat the yolks with the sugar on a warm water bath. Add the cinnamon milk and continue beating until creamy.

Soak the gelatine in cold water, then squeeze it out and let it melt in the still warm cinnamon mixture while stirring. Add the rum. Refrigerate everything together until it starts to set.

Whip the egg whites with salt until semi-stiff, add the sugar and whip until completely stiff. Fold into the gelling mixture along with the whipped cream. Fill the cream into glass bowls and refrigerate for at least 2 hours.

For the raspberry jelly, melt the sugar in a frying pan until light brown. Add the cut vanilla pod, the grated lemon and orange peel. Add 150 g of raspberries and caramelize them. Extinguish everything together with juice of one lemon and fill up with white wine. Let it cool down a bit. Add the gelatine previously soaked in cold water. Remove everything together from the flame and, when the gelatin has completely dissolved, pour through a fine sieve, then put on ice. When the mixture begins to gel slightly, fold in the remaining 150 g of raspberries and spread the raspberry jelly evenly over the cinnamon cream.

Finally, garnish with fresh mint leaves.

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