3 egg yolks (pasteurized)
300 ml heavy cream
9 tsp. icing sugar (or 9 tbsp. sugar syrup)
900 g raspberries
12 crepes
pith of 1 vanilla pod

Stir egg yolks, heavy cream, sugar and vanilla until the sugar is completely dissolved. Pour into the 0.5 litre Gourmet Whip, screw in 1 iSi cream charger and shake vigorously. Fill the fresh crepes with vanilla cream and raspberries, roll them and cut them into slices of approximately 2 cm. Decorate with vanilla cream.

Submitted by: Anna