Steps

Sprinkle gelatin over 1 tsp cold water and let it bloom

make a Modern French Crème Anglaise and, stir into warm crème anglaise until fully dissolved, and then chill 10–15 min in the fridge. note: The anglaise must not be warm — if it is, it will deflate or melt the whipped cream.

make whipped cream to soft peaks

Take about 1/3 of the whipped cream and fold it into the Crème Anglaise. This step is important because the Crème Anglaise base is dense and heavy so mixing in a small amount of whipped cream first lightens it, making it easier to gently incorporate the rest of your airy ingredients without deflating them. Don’t worry if you lose some volume here; it’s expected.

Spoon into a ramekin and chill for at least 2 hours

Optionally top with berries before serving.