Basic Crémeux

• 2 sheets (4 g) gelatin
• 6 egg yolks
• ½ <

Soften the gelatin sheets in cold water. Whisk the egg yolks with the sugar until thick and pale. Pour the mixture into a saucepan and stir in the cream. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. It should thicken slightly and the temperature should be between 180°F and 183°F (82°C–84°C). Remove the saucepan fro