Pour 2 tablespoons of heavy cream into a small bowl, then sprinkle the gelatin evenly over the surface and let it soften and swell.

In a separate large bowl, whisk the egg yolks with sugar and salt until well blended and slightly pale. Set this aside.

In a saucepan over medium-high heat, combine the whole milk with vanilla. Warm it while whisking continuously until small bubbles appear around the edges, about 5 minutes, taking care not to let it scorch. Once it reaches this point, remove it from the heat and lower the burner to medium-low.

Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. Then pour everything back into the saucepan with the remaining milk.

Cook the custard over gentle heat, whisking without stopping, until it comes to a light boil and thickens, around 10 minutes.

At the same time, warm the bloomed gelatin in short bursts until it becomes fully liquid and warm.

Take the custard off the heat and immediately stir in the melted gelatin until fully dissolved and smooth.

Pour the custard into a clean bowl and cover the surface directly so no skin forms. Let it rest until completely cool and set in texture.

When ready, whip the remaining cream until it reaches soft, medium peaks.

Take the cooled custard and gently fold in the whipped cream in three additions. Work slowly, folding carefully so the mixture stays light and airy, fully incorporating each portion before adding the next.

Spoon into individual serving bowls and let them rest until set.

Serve as desired with extra cream, fresh fruit, or a drizzle of chocolate sauce.