Beat the egg yolks with the sugar (1) in a hot water bath until thick and creamy. Whip the well cooled egg whites to egg whites, while adding sugar (2), season with a pinch of salt and a drop of juice of a lemon. Fold into the egg yolk mixture. Stir again in a hot water bath until hot. Once the mixture is thoroughly combined, let the soaked gelatine melt in it and fold in the brittle.
Cool and stir in the whipped cream beaten until stiff with the remaining sugar. Spread evenly into ramekins brushed with melted butter and sprinkled with sugar, and refrigerate. Turn out and serve with vanilla and chocolate sauce.
Tip: Feel free to use better chocolate – the more delicious the result!
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