Beat the egg yolks and sugar on a bain-marie until warm, then remove from the heat and beat until cold.
Soak the gelatine in cold water, squeeze it out and let it melt on the stove. The mass of gelatin used also depends on the flavor used.
For fruit puree use about 7 sheets, for pure liquids 10 sheets.
Fold the dissolved gelatine into the egg mixture.
Whip the cream. First fold one third of the whipped cream quickly into the egg mixture, then fold in the rest.
Prepare the cream on the spot, before the gelatine sets.
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