How to make it
7 steps. Take it one step at a time.
Line a 9x5 inch loaf pan
Line a 9x5 inch loaf pan with plastic wrap, leaving plenty of overhang on all sides to cover the top later.
Place the egg yolks and sugar
Place the egg yolks and sugar in a large heatproof bowl. Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly for about 6-8 minutes until the mixture is thick, pale, and has doubled in volume.
8 minRemove the bowl from the heat
Remove the bowl from the heat and stir in the vanilla extract and salt. Allow the mixture to cool completely at room temperature.
In a separate chilled bowl, whip the heavy cream
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream
Gently fold the whipped cream into the cooled egg mixture using a spatula until just combined. Do not overmix.
Pour the mixture
Pour the mixture into the prepared loaf pan and smooth the top. Fold the overhanging plastic wrap over the top to seal. Freeze for at least 6 hours, or ideally overnight.
6 hrTo serve, unwrap the top, invert the pan
To serve, unwrap the top, invert the pan onto a serving plate, and remove the plastic wrap. Slice with a warm knife.
A little kitchen wisdom
Ensure the bowl for whipping cream is chilled for better results. When folding the cream into the egg mixture, be very gentle to keep the air in the dessert.
