Preliminaries: If the raspberry purée is frozen, defrost and bring to room temperature. Mix the gelatin and water to soften.

Put egg yolks and granulated sugar in a bowl. Beat well with a whisk until it's pale yellow and smooth.

Add milk little by little while beating. When it's well incorporated, transfer the mixture to a small pot. Cook over low heat for 5 to 6 minutes while mixing.

Use a wooden or silicone spatula. If you don't keep mixing, the bottom and sides will solidify. When the custard has thickened, turn off the heat.

Add the softened gelatin and mix well to dissolve.

Strain the custard through a sieve into a large bowl. (This is to make it easier to combine with the cream.) Stir while suspending the bowl over a ice water to cool.

Add the raspberry puree and kirsch to the custard and mix well. Move the rubber spatula from side to side and blend everything together completely.

When it's well mixed, add the cream.

Put the cream in another bowl and whip until it's airy and creamy. (It should fall in a thick stream from the whisk when you lift it up.)

Add the whipped cream to the Step 8 mixture. Mix up from the bottom and from the sides with the rubber spatula to incorporate.

It's easier to mix if you tilt the bowl a little. When it's well blended, pour into molds.

Pour into molds, and chill until set in the refrigerator, about 3 to 4 hours. Optionally serve with fresh cream or berries.

To remove the mold, dip the container in hot water for a few seconds and the contents will come out easily.