Ingredients
Scale
- 2 cups whole milk
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 1/2 teaspoons gelatin powder
- 3 tablespoons cold water
- 1 1/2 cups heavy cream
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
- Optional: mint leaves for garnish
Instructions
- Bloom the gelatin: Sprinkle gelatin over 3 tablespoons of cold water in a small bowl. Let sit for 5 minutes.
- Heat milk and vanilla: Pour milk into a saucepan. Split the vanilla bean, scrape seeds, and add seeds and pod to milk. Heat until steaming but not boiling.
- Whisk yolks and sugar: In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Temper the eggs: Gradually add one-third of hot milk to the yolks while whisking constantly. Return the mixture to the saucepan with remaining milk.
- Cook custard: Stir continuously over medium-low heat until the custard thickens and coats the back of a spoon. Remove from heat; remove vanilla pod.
- Add gelatin: Stir bloomed gelatin into warm custard until fully dissolved. Add vanilla extract if using instead of a pod.
- Cool custard: Transfer to a clean bowl, cover with plastic wrap, and let cool to room temperature. Stir occasionally.
- Whip cream: In a chilled bowl, whip heavy cream to soft peaks.
- Fold cream into custard: Gently fold one-third of whipped cream into custard to lighten. Fold in remaining cream carefully.
- Assemble dessert: Spoon or pipe cream into serving glasses or a large dish. Arrange berries on top.
- Chill to set: Refrigerate for at least 4 hours or overnight.
- Garnish and serve: Add extra berries or mint leaves before serving.
Notes
Ensure eggs are tempered to avoid curdling.
Use fresh or thawed berries; drain excess liquid to prevent sogginess.
Can be customized with different fruits or flavor extracts.
- Prep Time: 25
- Cook Time: 10