1. Add the gelatin leaves to a small bowl with cold water and let soak for about 5-7 minutes. Add the egg yolks to a small bowl and whisk until foamy. Set aside.

 

2. Add the milk and sugar to a saucepan. Remove the seeds from the vanilla bean pod and add seeds and pod to the milk. Heat up over medium-low heat until the milk starts to bubble. Add the hot milk gradually and very slowly to the bowl with the egg yolks and whisk constantly so the egg yolk won’t curdle. Add about half of the milk and mix in, then pour that mixture back into the pot while stirring constantly. Place on the stove again and heat up again. Let the mixture thicken while stirring constantly for about 4-5 minutes – it should look like a not too runny vanilla sauce. Squeeze the gelatin leaves to remove some of the water and add to the saucepan – stir and dissolve the gelatin. Remove from the heat and let cool down to room temperature – the mix should thicken quite a bit like a pudding.

 

3. Whisk the cold heavy cream until stiff peaks form. Remove the vanilla bean pod from the saucepan. Add the whisked heavy cream gradually and fold in carefully. Divide the cream between four serving glasses – they should be about half full at the most so there is enough room for the berries. Place in the fridge for at least 1-2 hours.

 

4. Wash and drain the berries. Add about 2/3 of the berries to a blender, add the confectioners’ sugar and mix until you get a smooth puree. You can also use an immersion blender here. Spoon the puree into the serving glasses – evenly divided – and place again in the fridge for at least another hour. Before serving add some fresh berries on top.