Preparation

• Gather all your ingredients: heavy cream, milk, granulated sugar, vanilla extract, unflavored gelatin, cold water, and egg yolks.
• In a small saucepan, combine the milk and half of the sugar. Heat over medium heat until boiling, stirring occasionally.
• In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and pale.
• Gradually add the hot milk to the egg mixture while whisking continuously. Then, return the mixture to the saucepan over low heat.
• Cook gently, stirring constantly, until thickened enough to coat the back of a spoon (about 5-7 minutes).
• Remove from heat, then stir in softened gelatin and vanilla extract until fully dissolved.
• Let the custard cool to room temperature, stirring occasionally for about 30 minutes.
• In a separate bowl, whip heavy cream until soft peaks form.
• Gently fold the whipped cream into cooled custard until combined.
• Spoon the mixture into molds or individual serving dishes and refrigerate for at least 4 hours or until set.