Preparation Steps

• Bloom the gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let stand until fully hydrated, about 5 minutes.
• Heat the dairy: In a medium saucepan, combine the milk, 0.5 cup heavy cream, half of the granulated sugar, vanilla, and salt. Warm over medium heat, stirring, until steaming and the sugar dissolves; do not let it boil.
• Temper the yolks: In a bowl, whisk the egg yolks with the remaining granulated sugar until slightly thickened. Slowly whisk in about 0.5 cup of the hot dairy, then whisk the mixture back into the saucepan.
• Cook the custard: Stir constantly over medium-low heat until the custard thickens enough to coat the back of a spoon (about 175–180°F). Remove from heat immediately.
• Dissolve gelatin and cool: Stir the bloomed gelatin into the hot custard until fully dissolved. Add rum if using. Strain through a fine sieve into a clean bowl, then cool over an ice bath, stirring, until just slightly thickened and no longer warm.
• Whip the cream: In a chilled bowl, whip the remaining 1.0 cup heavy cream with the powdered sugar to soft peaks.
• Lighten the custard: Gently fold one-third of the whipped cream into the cooled custard to loosen, then fold in the remainder just until no streaks remain.
• Set and serve: Spoon into molds or glasses. Cover and chill until fully set, about 4 hours or overnight. Unmold if desired and top with berries and mint.