Pudding with a twist

Soak the gelatin in some water.

Mix egg yolks and sweetener to a creamy mixture.

Heat the whipping cream (do not cook) and add, while stirring, to the egg yolk-mixture. Heat the mixture while stirring au-bain-marie till thickening.

Add the squeezed, soaked gelatin and stir until the gelatin is dissolved.

Let the pudding cool. Stir from time to time.

Stir the liquor in. Beat the rest of the whipping cream to peaks and fold into the pudding. Divide the pudding over 6 pudding bowls and place in the fridge until firm.