In a small bowl, sprinkle gelatin over cold water and let sit for 5-10 minutes to bloom.

In a saucepan, heat the milk and scraped vanilla bean (seeds and pod) to a gentle simmer. Remove from heat, cover, and steep for 10 minutes. Remove the pod.

In a bowl, whisk egg yolks and sugar until pale and slightly thickened. Slowly stream the hot milk into the egg yolks while whisking constantly to temper.

Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens to coat the back of a spoon (170°F). Do not boil.

Remove from heat immediately. Stir in the bloomed gelatin until completely dissolved. Strain through a fine-mesh sieve into a clean bowl.

Cool the custard over an ice bath, stirring occasionally, until it reaches room temperature and just begins to thicken to the consistency of raw egg whites.

Whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard in two batches until smooth.

Pour into silicone dome molds or ramekins. Refrigerate for at least 4 hours, or overnight, until firm.

To unmold, briefly dip the bottom of the molds in warm water for 5-10 seconds, then invert onto plates. Serve with fresh raspberries and blackberries.