Vanilla Cream

• 1 sheet gold leaf gelatine
• 60 g egg yolk
• 15 g

Soak the gelatine in a bowl of cold water until it is soft.

In a bowl, whisk the egg yolks and sugar until smooth. Put the cream and vanilla seeds and pod in a pot and bring to a boil. Slowly pour the hot cream over the yolks and sugar, whisking well, and return the mix to the pot. On a low heat, bring the mixture to 82°C, whisking all the time.

Squeeze the gelatine to remove an