Slit the vanilla pod lengthwise and scrape out the seeds. Place in a frying pan with the sugar and water and bring to a boil. Bring to a gentle simmer over low heat for 5 minutes. Add the tequila and the lime zest and juice and bring to the boil again. Now remove the vanilla bean and pour the syrup into a large enough bowl.
Stir 1 egg yolk at a time into the syrup while it is still hot. Beat with the whisks of a hand mixer or food processor until thick, this will take 4-5 min.
Whip the cream until stiff. Mash the raspberries a little with a fork. Fold both exactly into the fluffy egg cream.
Pour the mixture into 4 rinsed portion molds and freeze for at least 3 hours.
To serve, place the molds briefly in lukewarm water and invert onto plates. Garnish with fruit if desired.
The famous drink is completely frozen here instead of just well chilled on the spot. Instead of tequila, white rum can also be used. Very good taste in addition to rum pot or compote fruits.
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