Vanilla Cloud (วานิลลาคลาวด์)

1.Prepare the berry sauce: Combine the frozen mixed berries and sugar in a saucepan.
Cook over low heat, stirring occasionally, until the berries break down and release their juices. Add the lemon juice and mix well.

2.Dissolve the cornstarch in the water and add to the sauce. Return to the heat and cook, stirring, until the sauce comes to a boil and thickens. Remove from heat, spoon into serving glasses, and refrigerate.

3.Prepare the Vanilla Cloud: Soak the gelatin sheets in cold water until softened.

4.Whisk the egg yolks and sugar until pale. Add the milk, vanilla extract, and salt, mixing well.

5.Cook the mixture over low heat, stirring constantly, until slightly thickened and able to coat the back of a spoon. Remove from heat.

6.Add the softened gelatin, squeezing out excess water, and stir until fully dissolved.
Place the bowl over an ice bath to cool slightly, keeping the mixture fluid.

7.Whip the cream to soft peaks. Gently fold it into the custard mixture. Transfer the Vanilla Cloud into a piping bag and pipe over the chilled berry sauce. Refrigerate for at least 3–4 hours, or until set but still easy to spoon.

8.Prepare the almond crumble: Combine the ground almonds, cinnamon, flour, sugar, and salt in a bowl. Add the cold butter and rub in with fingertips or a pastry cutter until the mixture forms coarse crumbs.

9.Spread the crumble on a baking tray and bake at 170°C for 14 minutes, stirring gently halfway through. Allow to cool completely until crisp.

10.To serve: Sprinkle the almond crumble lightly over the Vanilla Cloud. Garnish with fresh berries and serve immediately.