Ingredients for the Vanilla Cream:
1 1/3 cup heavy cream
1 cup whole milk
1/3 cup sugar
1 vanilla bean (split and seeded)
1 TBSP corn starch
Ingredients for the Raspberry Coulis
1/3 cup water
2 TBSP sugar
1 3/4 cup raspberries
1/4 tsp vanilla
1/2 TBSP creme de cassis (I omitted this)
1 tsp orange zest
Directions:
1. In a small saucepan over medium heat, bring the cream, milk, sugar and vanilla bean and seeds just to a boil. Remove from heat and cover. Allow to steep for 20 minutes.
2. Return the pan to low heat.
3. Place the cornstarch in a pourable liquid measuring cup and add approximately 7 TBSP of the warm cream mixture. Stir with a fork until smooth and cornstarch is dissolved.
4. Pour the cornstarch mixture in a steady stream through a small fine meshed sieve into the cream mixture, stirring constantly. Bring the cream mixture back to a boil over low heat and cook until thickened (about 3 to 5 minutes)
5. Remove from heat and transfer to a small bowl. Place a sheet of plastic wrap directly onto the cream to prevent a skin from forming while it cools (about 30 minutes) Occasionally remove the plastic wrap and stir gently.
6. Once cool, spoon it into 4 ounce serving cups (leaving room for the raspberry coulis) and chill one hour.
7. To make the raspberry coulis, add water, sugar, raspberries and vanilla to a small saucepan. Bring to a simmer over low heat and cook until raspberries have started to soften (about 4 minutes)
8. Remove saucepan from heat and add orange zest and creme de cassis. Cool slightly.
9. Pour the raspberry mixture into a blender and puree.
10. Strain the puree through a fine meshed sieve into a small bowl. Discard solids and place puree in fridge to chill.
11. To serve, top vanilla cream with raspberry coulis and fresh raspberries (if desired)