Gelatin soak in 80 ml cold water. Heat milk. Yolks are broken with half the sugar until blanching, diluted with stirring continuously with heating milk. When the mixture begins to thicken added soaked gelatine. The mixture was stirred until complete dissolution of the gelatin, followed by addition of the vanilla. Once cool slightly and begin to gel is added to the shattered cream and beaten egg whites hard with the rest of the sugar. Finally, add diced biscuits, cream mix carefully distributed in the pre wetted cups and allowed to gel. Before the presentation trays are immersed in hot water and turn on the plate. Optional cream watered with fruit syrup or vanilla sauce.