3 ounces black raspberry liqueur (recommended: Chambord)
1 vanilla bean, split and seeds scraped
1 quart heavy cream
4 ounces confectioners' sugar
Bloom gelatin sheets in cold water. Combine liqueur and vanilla bean seeds in a small saucepan over low heat. Once gelatin sheets have bloomed, add gelatin to the small saucepan to dissolve.
Whip heavy cream and confectioners' sugar to soft peaks. Once the gelatin has dissolved, pour into the whipped cream and begin whisking on high speed to combine. Pour into glasses and allow to set up overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.