Let the gelatin sheets soak in ice-cold water. Put the egg yolks in a basin and beat them until fluffy. Heat the 150g dairy cream London Gold 35% in a small pot and put in the gelatin sheets to melt. Then, slowly pour the mixture into the egg yolks, while beating until combined. Add the mixture and the Fa-nut-ic cream to the mixer bowl and mix with the whisk until the mixture reaches room temperature. Finally, add the semi-whipped dairy cream London Gold 35% and combine it to the mixture.