Delicacy Cream with Blueberry Sauce

Soak gelatine in cold water. Beat egg yolks and sugar over steam until thick and fluffy. Squeeze gelatine and let it melt in the warm mixture, then stir the mixture until lukewarm. Fold in almond liqueur and brittle. Whip the cream and fold in. Fill the cream into portion molds and refrigerate for 2 hours. For the sauce, bring 500 g blueberries to a boil with lemons, cassis, honey and orange juice. Mix briefly, then strain through a fine sieve.

Pour the sauce into a fresh saucepan, bring to the boil again with the remaining blueberries and cool.

Arrange a sauce level on plates, turn the Schmankerlcreme out of the molds and place it on top.

Drink: Stiegl Goldbräu

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