Vanilla cream

1. Heat milk with vanilla over a double boiler, add egg yolks and sugar and stir until thickened. Strain and cool in an ice bain marie.
2. Sponge gelatine and cold water until completely absorbed. Dissolve over a low heat without boiling.
3. Add gelatine to custard and place in ice bain marie. Stir until it starts to thicken (remove from bain marie if the custard is setting too fast).
4. Half whip the cream and fold into custard.
5. Pour into a lightly oiled mould and place in fridge to set.
6. Wet serving platter lightly with cold water and turn vanilla cream onto dish. Serve with a fresh fruit sauce and cream.