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
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.
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