Ingredients

1/4 cup water
1 1/2 teaspoons unflavored gelatin
2 cups milk
1/2 cup sugar
1/4 cup semolina
1 teaspoon vanilla extract
1 cup heavy cream
2 pints fresh berries, like raspberries, blueberries, and sliced strawberries

Equipment: 9-inch Bundt pan; cheesecloth

Instructions

Combine gelatin and water in a small bowl and let soften
for 5 minutes.

Combine the milk, sugar, and semolina in a medium saucepan and bring to a boil, while
stirring constantly with a wooden spoon. When the mixture reaches a boil, stir in the
softened gelatin and vanilla. Set aside to cool completely.

Whip the cream to medium stiff peaks and fold into the semolina mixture, working in 3
batches.

Line the bundt pan with moistened cheesecloth. Pour the mixture evenly into the mold and
refrigerate until firm, about 2 to 3 hours.

Unmold on a platter, fill the center with fresh berries, and serve.