"This dessert is very special to me. My dad would make this every Christmas much to everyone delight, I kept the tradition going and always make this dessert for Christmas. I hope you enjoy it as much as I do," Kjartan Gíslason, co-founder and chocolate maker of Omnom.
250 g macaroons cookies
250 g Sherry
Four egg yolks
100 g sugar
500 g cream
One vanilla bean, cut in half and seeds removed
10 g gelatin, two pieces
125 g water, boiling
250-500 g whipped cream
Omnom Tanzania 70% chocolate to shred
Arrange the cookies in a bowl of your choosing, a bowl you want to present you your guests.
Pour the wine over the cookies until they are soaked
Stir egg yolks and sugar together until light and fluffy foam
Heat the cream, and bring to a boil with the vanilla
Pour the cream slowly over the egg mixture, and stir continuously.
The mixture is then poured into the pot again, turned the heat up, and let come to a boil. The pot is removed from the stove, and the stirring continues. Ensure not to stop stirring; otherwise, the egg yolks will start cooking.
Add the gelatin to the boiling water and ensure it absolves in the mixture, then add the water to the egg mixture.
Once the egg mixture has cooled down but not solidified fully, it is poured over the cookies.
Pour the whipped cream over the desserts when it’s time to serve it. Serve with chocolate and fresh berries.