2 Tablespoons Unflavored Gelatin
1/2 cup cold Water

Whip together, until light and fluffy

8 Egg Yolks
1 cup Sugar

Place following in a medium saucepan and heat to the scalding point (190 degrees)

2 cups Milk
one Vanilla Bean, split in half lengthwise

Remove milk from heat and gradually add to egg mixture, stir constantly. Place mixture back on the stove on medium high heat. Stir constantly. Heat until mixture thickens, being careful not to let boil. Temperature should reach 180 degrees.

Remove from the heat and stir in reserved gelatin mixture. Set aside to cool at room temperature, stirring often. It is a good idea to set the pan in ice if possible to stop the cooking process quickly. Heavy saucepans will retain the heat and keep cooking even after being removed from the stove.

Once the above mixture has cooled to at least 100 degrees, remove the vanilla bean and proceed with the next step.

In an electric mixer, whip to form soft peaks

2 cups Heavy Whipping Cream

Slowly add the custard to the whipped cream mixture. Pour mixture into individual molds and set in refrigerator to cool, preferably overnight.

Chef's Tip- As you may have gathered from the references above, it's a good idea to use a thermometer to gauge the
temperature. I've made this recipe a hundred times and I still use one.

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