In a large sauce pan, bring the milk and sugar to a simmer.

Place the egg yolks in a separate bowl and whisk.

Add the hot milk mixture to the egg yolks and whisk.

Pour back into the saucepan and gradually thicken the custard on low heat. The thickness should coat the back of a spoon. Try not to let it boil.

Dissolve the gelatin in 3 tablespoons hot water before adding it to the cream.

Add the dissolved gelatin to the cream while it's still hot and whisk to combine.

If it curdles, you can add it to a mixer and blend on high for a few seconds until it's smooth.

Let the mixture cool to room temperature.

Whip the heavy cream into soft peaks and fold it into the mixture.

Pour into an 8x8 pan and refrigerate for 2 hours or until set.

In a food processor add 2 cups of fruit and blend until smooth. Strain to remove the seeds.