Begin by blooming the gelatin in a small bowl with cold water for about 5 minutes.

In a medium saucepan, combine milk, sugar, and vanilla extract over medium heat. Whisk in egg yolks once steaming and cook for about 5 minutes until thickened.

Remove from heat and stir in bloomed gelatin until dissolved.

Beat heavy cream in a separate bowl until soft peaks form, then gently fold into custard mixture.

Pour the mixture into molds or cups and chill in the refrigerator for 4-6 hours until set.

Once set, unmold onto plates and top with fresh seasonal berries.