Instructions: In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding.

In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot milk into the egg mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until custard thickens enough to coat a wooden spoon. Do not let mixture boil or it will curdle.

Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.

Whip cream until stiff. Puree raspberries in a food processor or blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side).

Fold whipped cream into custard, then fold in pureed strained raspberries.

Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top.

Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.

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