Pour 2 tablespoons cold water into a small bowl and sprinkle the 1 tablespoon powdered gelatin over it. Let it sit for 5–7 minutes until spongy.

In a small saucepan, combine 2 cups milk and 1 teaspoon vanilla extract. Warm over medium heat until it’s steamy but not boiling (about 170°F). Remove from heat.

In a heatproof bowl, whisk together 6 large egg yolks and 1/2 cup sugar until pale and slightly thickened.

Slowly drizzle about 1/3 of the hot milk into the yolks while whisking constantly to temper them. Gradually whisk in the remaining milk.

Return the tempered mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (do not let it boil). Remove from heat.

Stir the bloomed gelatin into the hot custard until fully dissolved and smooth. Let the mixture cool to lukewarm, stirring occasionally to avoid skin forming on top.

In a chilled bowl, whip 1 cup heavy cream until soft peaks form. Keep it cool and fluffy.

When the custard is lukewarm (cool enough to touch but still pourable), fold one-third of the whipped cream into the custard to lighten it, then gently fold in the remaining whipped cream until uniform. Be delicate to keep the aeration.

Spoon the Bavarian cream into individual glasses, a large terrine, or a prepared mold. Cover and refrigerate for at least 4 hours, preferably overnight, until set.

Just before serving, gently toss 2 cups fresh berries (a mix of strawberries, raspberries, and blueberries) with a teaspoon of sugar or a squeeze of lemon if they need brightening.