Honey Cream Pot

Directions

1. In a bowl of very cold water, add the gelatine sheets. Allow to soak for 5-7 minutes until they have softened (this is blooming the gelatine). Remove with your hands and squeeze out any excess water. Reserve until step 6. Also set up an ice bath to cool the honey cream mixture in step 6.
2. In a saucepan bring the honey to a simmer, turn off the heat and whisk in half of the heavy cream.
3. In a separate bowl, add the egg yolks and whisk in the remaining heavy cream, vanilla and salt.
4. Return the honey mixture to the heat and bring to a low simmer. Now temper the egg yolks by adding half the cream mixture to the bowl with egg yolks. Whisk constantly to incorporate the mixture. Now add the entire mixture in the bowl back into the pot with the remaining honey cream. All of the honey, cream, egg yolks, salt and vanilla will be in the pot.
5. Put the pot back on the heat and bring to just below a simmer again, whisking constantly. Continue to cook for about 3 minutes while whisking constantly and gently cook until it has lightly thickened.
6. Remove the custard from the heat, add the bloomed gelatine and whisk until it is fully dissolved. Strain the mixture into a bowl and put on an ice bath to cool.
7. Once completely cool, place in the refrigerator for a few hours or overnight.
8. To finish, whisk by hand (or with a mixer) to get medium peaks.
9. Distribute evenly with a spoon into the 6 jars. Add crunchy topping of your choice.