Basic Bombe Mixture II

Procedure

1. Whip the egg yolks lightly in a stainless-steel bowl, then gradually beat in the syrup.
2. Set the bowl over hot water and whip the mixture with a wire whip until it is thick and creamy, about the consistency of a thick hollandaise sauce.
3. Remove the mixture from the heat, set it over ice, and continue whipping until it is cold.