Thickened Vanilla Cream

• 250 g (9 oz) cream (35% fat content)
• 75 g (2⅔

Place the cream in a small saucepan and bring to the boil. Put the yolks and sugar in a bowl and whisk until light and fluffy. Temper the boiled cream into the egg yolk mixture, whisking constantly, and then pour back into the pan and cook over low heat until the mixture reaches 84°C (183°F). Remove from the heat and strain through a chinois into a clean bowl. Soak the gelatine in iced water un