Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat egg yolks with sugar over a hot fire until steam begins to rise. remove from the fire to ice and continue beating until the mixture becomes quite stiff. stir in bisque crumbs. pour into a 2-quart brick or melon mold thinly lined with frozen apricots. pack in ice and salt for two hours. be careful to overfill the mold, as the mixture will shrink a little.

Target recipe: make a syrup with the sugar and hot water; boil until the syrup is thick and spins a short thread when dropped from a spoon. beat egg yolks with warm water and salt until thick and golden. pour the hot syrup over the egg yolk mixture, stirring constantly until fully incorporated. cook in double boiler until the mixture thickens. remove from heat and cool; stir in vanilla and sherry wine. stir mixture into the whipped cream. pour into paper-lined muffin pan cups or chilled ramekins; sprinkle the tops with finely chopped mixed nuts. place cups into freezer for about three hours.