2 unflavored gelatin envelopes (24 g)
1/3 cup of water (80 ml)
4 eggs
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 cup of fresh heavy cream (240 ml)
1 tablespoon of vanilla extract
Oil (for greasing)
For the sauce
1/2 cup of water (120 ml)
1 cup of sugar (180 g)
1 cup of frozen blackberry (105 g)
1 cup of frozen blueberry (115 g)
2 unflavored gelatin envelopes (24 g)
1/3 cup of water (80 ml)
4 eggs
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 cup of fresh heavy cream (240 ml)
1 tablespoon of vanilla extract
Oil (for greasing)
For the sauce
1/2 cup of water (120 ml)
1 cup of sugar (180 g)
1 cup of frozen blackberry (105 g)
1 cup of frozen blueberry (115 g)
In a small refrigerator, sprinkle the gelatin over the water and reserve
In a mixer, beat the eggs with the sugar until they become clear and fluffy
Transfer to a medium-sized bowl and place it over boiling water, whisking constantly until it thickens
Reduce heat so that the water doesn't boil, add the milk and hydrated gelatin and mix well until it melts
Remove from heat, place the bowl over an ice bath and whisk until cooled and slightly thickened
Remove from ice and reserve
In a mixer, beat the heavy cream until it forms soft peaks and add to the egg mixture
Mix well and add vanilla extract
Grease a 20 cm diameter mold with oil
Pour the mixture into the mold and refrigerate until firm (about 6 hours)
Prepare the sauce: in a small pan, bring the water and sugar to a boil over high heat, whisking constantly until it thickens slightly
Add the fruits and let simmer
Remove from heat and let cool
Unmold and serve chilled with the sauce at room temperature
281 calories per serving with the sauce
