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For the custard, place the gelatine leaves in a bowl of cold water and set aside to bloom for 10 minutes. Meanwhile, whisk the sugar and egg yolks together in a bowl until light and creamy. Bring the cream to a boil in a saucepan, then pour a small amount of the hot cream over the egg mixture and whisk well to temper the eggs. Slowly stream in the rest of the cream, whisking constantly, then pour the mixture back into the pan and cook gently until thickened (it's important not to let the custard boil). Pass through a sieve into a clean pan, squeeze the bloomed gelatine to drain and whisk into the mixture until completely dissolved. Add the Bristol cream sherry