Recipe: Vanilla Cloud on Summer Freshness

1 First of all, cut the fruits into small dice, and add a teaspoon of port, mix and set aside to chill.

2 Put the gelatin in cold water, prepare a crème anglaise, bring the milk to a boil with the vanilla pod,

3 Meanwhile separate the egg whites from the yolks, set aside the whites

4 Beat the yolks with the sugar until the mixture whitens, add the boiling milk to the egg-sugar mixture while mixing, then, heat this mixture in a water bath to 185°F (85°C),

5 Remove from heat then add the softened gelatin, let cool.

6 Beat the liquid cream into whipped cream, gently fold into the cooled crème anglaise, then the whites, beat them also into very stiff peaks and fold into the whipped cream - crème anglaise mixture.

7 Arrange the fresh fruits in glasses then the light mousse on top.