Whip the cream until stiff and place the gelatine leaf by leaf in cold water. Put the milk in a saucepan. Slice the vanilla pod sideways and add the pulp to the milk. The pod is also added for the time being. Warm the milk with the vanilla pod. Next, whisk the egg yolks and sugar with the whisk until the mixture is white and creamy. The sugar must be completely dissolved.
Now remove the vanilla pod from the milk. Stir the milk into the egg mixture in a bowl. Beat over a water bath over low heat. Take the gelatine out of the water, squeeze it out and gradually dissolve it in the cream while stirring.
Now cool the cream. To do this, the bowl with the cream is placed in a larger bowl that is filled with ice cubes. Now stir again and again and wait until the mass gels. Just before gelling, fold in the whipped cream.
Now cover the cream and put it in the fridge for a few hours. Put the bowl briefly in warm water to turn it over, this will make it easier.
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