Original recipe from tastingmenu
- 2 egg yolks
- 3 T honey
- 1 t vanilla extract
- 1/2 sheet gelatin
- 1 c heavy cream
- Chill cream, large bowl, and whisk for mixer.
- Put eggs, honey, and vanilla in a large metal bowl. Set over a
simmering double boiler. Slowly cook, whisking constantly, until
somewhat thickened, about 5 minutes. Consistency should be like a
sticky pancake batter. Remove from heat.
- Put gelatin in cold water for 4 to 5 minutes (and no more!). Squeeze out, add to egg mixture, and whisk to blend.
- Beat cream slowly until soft, dense
peaks are formed. When egg mixture is mostly cool, whisk in 1/3 of
whipped cream. Then, with rubber spatula, gently fold in 1/3 more of
the cream, and then the last 1/3 of the cream. Mix carefully until
evenly colored.
- Remove to serving bowls (2 oz ramekins, say), cover with plastic wrap, and chill for 4+ hours before serving.
Makes 6-8 servings.