5. When the water in the pan begins to boil, lower the heat to a minimum and place the bowl of yolks on the pan. In this way we will make the mixture in a bain-marie.
6. We start beating the yolks with the sugar with a stick mixer until we see that it changes color between whitish and yellowish, it will take us about 5 minutes. Remove the bowl and let the mixture come to room temperature.
7. Meanwhile, in another bowl we will whip the cream, for this we pour the whipping cream, which must be very cold.
8. We beat with the rod mixer for 3-4 minutes until peaks form.
9. We will gradually add the whipped cream to the container with the yolks and stir with soft, enveloping movements with the help of a spatula until everything is perfectly incorporated.
See page 3
