Whipped Cream Custard

Ingredients

• count egg yolks
• g powdered sugar
• g isinglass (leaf gelatin)
• glass water
• count cherry-laurel leaves (or another scent)

Instructions

1. Beat yolks and sugar with the water and cherry-laurel leaves; cook, stirring, until it coats the spoon.
2. Off the heat, whisk hot until risen; remove the leaves and beat in the prepared gelatin gradually.
3. Pour into an oiled fancy mold set in ice, optionally layering in rosolio-dipped or jam-spread ladyfingers.
4. Chill over an hour; unmold (wrap in a hot cloth if needed). May be flavored with alkermes, coffee or chocolate. Serves five or six.