Bloom the gelatin: soften the 10 grams of powder (or 5 sheets) in cold water so it hydrates fully before it hits warm liquid - undissolved gelatin sets in streaks.

Warm the base cream: pour 2 cups (500 ml) whipping cream into a small pan, add the sugar, and heat while stirring only until the sugar dissolves. Do not let it boil.

Combine with the fruit and the bloomed gelatin, then stir until the gelatin is fully melted into the warm mixture.

Cool the mixture to room temperature before folding in any whipped cream - adding cold whipped cream to hot base deflates it and can seize the gelatin unevenly.

Whip the reserved 1 cup (250 ml) cream to stiff peaks and flavor it with powdered sugar.

Fold the whipped cream gently into the room-temperature fruit-and-cream base to keep the air in.

Pour into a mold (about 5 cups / 1200 ml) rinsed in cold water, or portion into 6 to 8 glasses.

Chill about six hours, or overnight for a firmer, cleaner unmold.