In a bowl, beat the egg yolks and sugar together until the mixture is pale and fluffy, about 3-4 minutes.

In a jug, combine the gelatin with hot water, stirring until completely dissolved.

In a saucepan, bring the milk and vanilla extract to a gentle boil over medium heat.

Gradually whisk the hot milk into the egg mixture, ensuring it doesn’t scramble.

Return the egg and milk mixture to the saucepan and heat for an additional two minutes, continuously whisking.

Remove from heat and stir in the dissolved gelatin mixture until fully combined.

Allow the mixture to cool for at least 10 minutes before gently folding in the whipped cream.

Pour the creamy mixture into greased molds, cover, and chill for at least 6 hours or overnight.

Once set, carefully unmold onto plates and garnish with fresh berries.