"This dessert is very special to me. My father made this every year for Christmas dessert when I was a child, and now I make it for the whole family. I hope you enjoy this as much as my family does," Kjartan Gíslason, co-founder and chocolate maker of Omnom
250 g macaroons cookies
250 g Sherry
4 egg yolks
100 g sugar
500 g cream
1 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, turn the heat up, and let mixture 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 make sure it absolves in the mixture, then add the water to the egg mixture.
Once the egg mixture has cooled down but hasn’t solidified fully yet, it is poured over the cookies.
Pour the whipped cream over the desserts when it’s time to serve the desert. Serve with chocolate and fresh berries.