Assemble the egg yolks with 100 gr of sugar. Put the milk with the glucose in a saucepan and dilute. Then, the Torta del Casar is added together with the rest of the ingredients and it is crushed. Add the assembled buds, mix them and put them in the freezer. In the presentation glass, a dash of Pedro Ximénez is served, one or two balls of ice cream are added, and it is decorated with walnuts.
Assemble the egg yolks with 100 gr of sugar.
