Halve the vanilla bean, scrape out the pulp and store in a cool place until further use. Fill the raisins with the vanilla bean halves into a screw-top jar and cover with rum. Close the jar tightly and let the mixture swell for several hours (preferably overnight).
Melt the butter, dissolve the sugar in it and then let the mixture cool down a bit. Remove 1-2 tablespoons of liquid from the jar of raisins and mix together with the butter mixture, vanilla pulp, milk, flour and salt until smooth. Finally, evenly mix in the swollen raisins.
Shape the finished Cookie Dough into dumplings and refrigerate until ready to serve. Garnish with fresh mint.
Preparation Tip:
A particularly original dessert idea for your next cookouts with friends & family!
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