- ½ cup/100 g sugar
- 6 tbsp/90 ml
- In a small saucepan, heat the sugar with the water until dissolved, then boil until the syrup reaches the soft ball stage, 239°F/115°C on a candy thermometer.
- Meanwhile, beat the egg yolks just until mixed. Gradually pour in the hot syrup, beating constantly. Beat as fast as possible until the mixture is cool and forms a thick mousse, about 5 minutes.