In a medium saucepan, combine the whole milk and sugar. Heat this mixture over medium heat, stirring continuously until the sugar dissolves and the milk is warm, about 5 minutes.

Once the milk is warm, reduce the heat to low and slowly whisk in the egg yolks until fully incorporated. Continue to cook gently for about 7-10 minutes, stirring constantly, until the custard thickens to a nappe consistency.

While the custard cooks, bloom the gelatin by sprinkling it into a bowl with a few tablespoons of cold water. Allow it to sit for about 5 minutes until it swells. Stir in the bloomed gelatin once the custard reaches the desired thickness.

Transfer the custard mixture to a clean bowl and let it cool at room temperature for about 15 minutes. Cover the bowl with plastic wrap and refrigerate until partially set, around 1-2 hours.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the partially set custard.

Pour the final mixture into individual molds or a large serving dish. Smooth the top and refrigerate for at least 4-6 hours or until fully set.

Once set, gently unmold the desserts onto serving plates or serve directly in the cups. Top with fresh seasonal berries and enjoy!