Products Needed:
1/2 pound cream 33% fat
1 cup milk
1 cup sugar
4 eggs
1 1/2 tsp (20 g) gelatin
1 pinch of vanillin
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Directions: Soften gelatin in cool boiled water (1:6), stir over a low heat until dissolved.
Stir up the eggs with a portion of sugar finely, add cool boiled milk. Warm it up to 160-175oF (70-80oC), stirring constantly. Add the dissolved gelatin to the mix and stir. Add vanillin and stir it finely again. Filter the mix. Cool it down to 75-85oF (25-30oC).
Whip the cream and blend it with the milk-and egg mix. Pour the cream into dessert plates and cover with fruit syrup.
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