Instructions: Soak gelatine in cold water to soften. Set aside.

*Make an English Custard:
1. In a bowl, whisk egg yolks and sugar until thick and pale.

2. Bring milk to the boil with vanilla. Pour slowly onto egg yolks, whisking as you go until combined.

3. Return custard to saucepan and cook over LOW heat, stirring the bottom of the pan constantly with a wooden spoon, until custard begins to thicken and coats the back of a spoon. DO NOT ALLOW CUSTARD TO REACH BOILING POINT.

4. Remove pan from heat immediately, Stir in gelatine. Strain custard into a bowl. Allow to cool.

When mixture is cool but not set, fold in lightly whipped cream. Dont over beat.

Ladle into individual cups, moulds, or a loaf tin etc. and allow to set in the refrigerator, about 2-3 hours.

To unmould the cream ,dip the outside of the mould into hot water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.

Serve with fruits and fruit coulis or chocolate sauce.

Less gelatine is required if mousse is served in a glass.

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