Recipe (serves 4):

• 600 ml of water
• 1 cinnamon stick
• 5 cloves
• 100 g of sugar
• 2 teabags
• 1 Tahitian vanilla pod
• 1 tablespoon of cornflour, dissolved in cold water
• 500 g of mixed dried fruit
• 3 sheets of gelatine
• 2 eggs
• 30 g of sugar
• 100 g of lebkuchen
• 150 g of whipped cream
• 1 teaspoon of lebkuchen spice mix



1. Boil the water together with the cinnamon stick, cloves, sugar, tea and vanilla pod and simmer for around 15 minutes. Pour the spiced tea through a strainer. Boil the tea again, stir in the cornflour, briefly heat again and thicken the tea. Chop the dried fruit into slightly smaller pieces, add it to the thickened spiced liquid and simmer. Soak the gelatine in cold water for around 5 minutes. Whisk the eggs and sugar over a bain-marie until foamy. Squeeze the gelatine out and dissolve it in the warm crème.

2. Grind the lebkuchen finely using a hand-blender and gently fold into the crème mixture together with the whipped cream. Add the lebkuchen spice mix to taste. Fill 4 Petit Filou tubs with the lebkuchen crème and chill in the fridge for 2-3 hours. Then remove from the tubs and serve with the marinated dried fruit.