Cream on cream for dessert

First soak the gelatin in cold water. We cool the eggs in the refrigerator, then beat them in a mixer at a very high speed, then add sugar without ceasing to beat. And we bring it to a state of thick, stable foam. Pour low-fat cream into a saucepan, separately dilute the starch with a few spoonfuls of cold cream. When the cream is ready to boil, pour starch into them. Cook, stirring, for about thirty seconds. And add the beaten eggs. Attention! It is better to take a saucepan with a thick bottom, and when the beaten eggs are already in cream, you will need to stir the whole mass very intensively. It should thicken, but not boil. At the same time, it is better to make the fire very weak. Remove the pan from the stove. Melt the gelatin and add it to our cream. We stir it very, very well. Pour in the vanilla and put it to cool. Separately, whisk the heavy cream into a thick foam and put them in the cooled cream. Carefully mix and put in the cremans. After that, we put it in the refrigerator until it completely solidifies (for at least two hours). Dessert food can be decorated with grated chocolate.