Put the gelatin into cold water to soften it. Cut the vanilla bean with a sharp knife alongside and extract the pulp.

Heat up the milk and add the vanilla bean and vanilla pulp and cook it shortly.

Use a hand blender and mix the egg yolks with the sugar over a hot water bath. Therefore place them in a bowl and put this bowl in a second bowl with hot water, but avoid that the water gets into the bowl with the egg yolks and the sugar.

Take out the vanilla bean of the milk and pour the vanilla milk slowly into the egg yolks while still mixing them until the cream gets thickened. Take it from the water bath then, keep mixing it shortly and add the gelatin leaves. Cool it down in the fridge or place it in a cold/icy water bath until it gets a jelly consistency.

Whipe the cream until it stiffenes. Now add the cream carefully to your vanilla jelly with a big spoon and mix it very gently.

Fill the cream now into glasses, cover them with foil and place them in the fridge for at least 1,5 hours.

Clean and wash the berries, dry them, mix them with the poder sugar and puree them. Press the puree through a kitchen sieve onto the cream dessert and place the glasses in the fridge again for at least another 1,5 hours.