Cloud of Cream with Soft Eggs

In a small saucepan, combine the sugar and water and stir until the sugar is dissolved

Let it simmer until it thickens slightly to obtain a syrupy consistency

In a medium saucepan, off the heat, place the egg whites and add the syrup while whisking constantly until it thickens slightly

Heat the mixture over low heat, without letting it boil, and whisk until it thickens slightly

Strain through a fine-mesh sieve

Let it cool and reserve

Prepare the cloud: beat the cream with 1 tablespoon of sugar until it becomes thick

In a small saucepan, dissolve the gelatin in water and let it hydrate for 5 minutes

Heat the mixture over low heat in a water bath to dissolve the gelatin

Beat the egg yolks with the remaining sugar until they become soft

Mix the gelatin into the cream

Add the egg yolks and mix delicately. Reserve

Distribute the cream into portions and top each portion with the soft eggs

Decorate with toasted almonds

Serve chilled

Serves 12

444 calories per serving.