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1
Heat the milk and the cloves in a saucepan over low heat until hot.
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2
Combine the egg yolks and sugar in a bowl and beat until lemon colored.
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3
Slowly beat in the warm milk and clvoes, and place in the top of a double boiler over simmering water.
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4
Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes.
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5
Remove from heat, strain into a mixing bowl, and let cool slightly.
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6
Meanwhile, place the gelatin in a small dish and add 1/4 cup cold water.
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7
Set aside to bloom, about 5 minutes.
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8
Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled.
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9
(For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
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10
Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray.
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11
Place heavy cream in a deep bowl and whip until peaks are firm but not stiff.
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12
Fold the lemon zest and then the whipped cream into the custard.
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13
Pour into the prepared mold and refrigerate until firm.
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14
When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction.
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15
Invert on to a serving dish and remove the mold.
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16
Surround with fruit.
