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3 leaf gelatine
2 Eggyolks
30 g sugar
6 Tbs Sherry
200 g Whipping Cream
Some chocolate bits
Let the Gelatine soften for 5 minutes in cold water. Put them into a small pott and slowly warm them until one mass.
Whisk the Yolks, Sugar and 2 Tbs warm water until frothy.
Slowly stir in the sherry.
Stir in the Gelatine.
Whip the cream until near-solid and fold under the sherry-mixture.
Fill into dessert glasses and let it become solid in the fridge.
Before serving, sprinkle with chocolate bits or cocoa-powder
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Sherry Creme, the last for today
