1 Bring your milk to a boil with the vanilla (pod or extract) and sugar.
2 Remove from the heat and add your gelatin sheets that have been soaked in cold water and squeezed, stir, remove the vanilla pod and let cool.
3 Meanwhile, place your bowl of cream in the freezer for 5 minutes, then whip it into firm whipped cream.
4 At this precise moment, your milk will still be warm and the gelatin will not yet have set. Then gently fold in your whipped cream by cutting and lifting.
5 Pour halfway into a tall charlotte mold (teflon, flexipan, porcelain), then add half of your red berry mixture, bury them a little, then add the rest of the mixture and push the rest of your red berries in to finish.
Chill overnight in the refrigerator.
To unmold, warm the bottom of the mold slightly.
Serve with a good coulis of red berries or a crème anglaise flavored with a little bitter almond extract for example.
Gelatin must be added when the milk is still warm, never hot: above 40°C, it begins to lose its gelling power. This is the crucial moment. On the technical side, the tricky part is whipping the cream just before mixing it with the milk, then burying the fruit between two layers of mixture so they don't sink to the bottom. In Savoy and around Chambéry, some chefs add a drop of génépi or green Chartreuse to the milk before cooking it, a detail that gives a slight bitterness that balances the sweetness well. This Bavarian is best served from May to July, when strawberries and raspberries from the market are bursting with juice. Out of season, forget about it. It's a dessert for long summer meals, when you want something fresh but dense at the same time.
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