2 egg yolks
250ml milk (heated)
2ml vanilla essence
3 gelatine leaves
To begin, make an anglaise by creaming the yolks with the sugar. Gradually stir in the heated milk then return the mixture to the saucepan and heat until it coats the back of a spoon.
Add the gelatine leaves. Cool over ice.
Just before the mixture gets to setting point, add the whipped cream. Pipe into oiled moulds or ramekins.
Once set, turn out and garnish with cream and fruit.