|6 tbsp||Sherry wine|
|20 g||Chocolate sprinkles|
This dessert is prepared with an airy cream cream and refined with sherry. For the dessert, first soak the gelatine in cold water for 10 minutes. Stir egg yolk with sugar until creamy. Add 2 tablespoons of warm water. Stir until foamy at the highest speed until the egg yolk is almost whitish. Switch to low gear. Stir in the sherry. Drain the gelatine slightly. Dissolve in a saucepan at low temperature. Take the pot off the stove. Stir a few spoonfuls of cream into the gelatine. Then stir into the rest of the cream. That's no way for lumps to form. Allow dessert to cool until it begins to gel easily. Whip cream until stiff, fold in and fill into a piping bag with star spout. Pour the dessert into glasses. Place in the fridge for 1 hour. Sprinkle the dessert with chocolate sprinkles as desired.