Soften gelatin in cool boiled water (1:6), stir over a low heat until dissolved.
Cream eggs with a portion of sugar finely, add cool boiled milk. Warm it up to 140-160 oF (70-80oC), stirring contantly.
Fry the walnut kernels slightly and cut, mix them with the rest of the sugar.
Beat the cream up, combine with the gelatin mix, milk-and egg mix and cut walnut kernels.
Pour the cream into tall wine glasses and cool. Serve the dish with wafer cornets.
