Soak gelatine in cold water

Cream the yolks and sugar together until white

Whisk in the milk which has been brought to the boil

Return the mixture to the saucepan, return to a low heat and stir continuously until it coats the back of the spoon.

Remove from the heat and add the gelatine and stir until it dissolves

Pass through a strainer into a bowl leave to cool stirring occasionally

When at setting point add the lighten beaten cream and stiffly beaten egg whites

Place the mix in a mould and place in the fridge to set

Present with Chantilly cream and raspberry coulis