2 unsweetened gelatin envelopes (24 g)
1/3 cup of water (80 ml)
4 egg yolks
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 cup of fresh whipped 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 cranberries (105 g)
1 cup of frozen raspberries (115 g)
2 unsweetened gelatin envelopes (24 g)
1/3 cup of water (80 ml)
4 egg yolks
3/4 cup of sugar (135 g)
2 cups of hot milk (480 ml)
1 cup of fresh whipped 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 cranberries (105 g)
1 cup of frozen raspberries (115 g)
In a small refrigerator, sprinkle the gelatin over the water and reserve
In a blender, beat the egg yolks with the sugar until they are clear and fluffy
Transfer to a medium-sized bowl and place it in a hot water bath, stirring constantly until thickened
Lower the heat so that the water doesn't boil, add the milk and hydrated gelatin, and mix well until dissolved
Remove from the heat, place the bowl over an ice bath and stir until cooled and thickened
Remove from the ice and reserve
In a blender, beat the whipped cream until soft peaks form and add to the egg yolk mixture
Mix well and add vanilla extract
Grease a 20cm diameter mold with oil
Pour the mixture into the mold and refrigerate until firm (about 6 hours)
Prepare the sauce: in a small saucepan, bring the water and sugar to a boil, stirring constantly until dissolved
Remove from heat and let cool
Add the frozen cranberries and raspberries and let simmer
Remove from heat and let cool
Unmold and serve chilled with the cold sauce
281 calories per serving with sauce
