Recipe: Raspberry salad

1 Sort the raspberries without rinsing them.

2 Split the vanilla pod and scrape out the seeds.

3 Bring the water, jam, and vanilla to a boil and simmer for 3 minutes. Remove from heat and let cool. Set the syrup aside in the refrigerator to serve chilled.

4 Crush the Vichy tablets into powder by crushing them in a clean cloth.

5 Pour the cream, tablet powder, and sugar, then blend everything together. Chill for 1 hour in the freezer, then whip the cream until stiff.

6 In 4 large cocktail glasses, pour one-third of the syrup, then add one-third of the raspberries with the mint leaves finely chopped, and finish with one-third of the whipped cream piped with a pastry bag.