- 4 egg yolks
- 200 g caster sugar
- 1 l whipping cream (30% fat)
- 7-10 leaves gelatine (~ 12-17g)
- a vanilla pod
- 100 g flavour (juice, coffee, fruit puree, …)
The amount of sugar and flavour depends on your personal taste. For a strawberry cream we would use about 150g of strawberries and 100-125g of sugar
Prepare a bain marie where the top bowl is only heated by the steam and has no direct contact with the water. Whip the egg yolks and sugar in the bain marie until very light and just before the egg starts to curdle. Remove the bowl from the steam and continue whipping till the eggs are cold again.
The amount of gelatine depends on the flavour used. Fruit purees need about 7 leaves, pure fluids 10. Soak the gelatine in water, squeeze and melt in a pot on the stove. Be careful to not overheat it. Fold gelatine and flavour into the eggs.
Whip the cream. First fold about 1/3 of the whipped cream into the eggs, then the rest.
Use the cream filling immediately before the gelatine starts to solidify again.