Sprinkle gelatine over the milk; heat in a double boiler over hot water or in the microwave.
Stir in sugar and salt, stirring until dissolved.
Separate eggs; beat egg yolks.
Add hot milk mixture to the beaten yolks; cook in double boiler or microwave, stirring constantly, until mixture coats the back of a spoon.
Stir in vanilla extract. Chill until mixture begins to stiffen.
Beat egg whites until stiff; fold into chilled mixture.
Slice custard mixture over fruit peeled segments of fruit. Chill until firm.
Whip cream until peaks form while sweetening with confectioners' sugar, to taste. Flavor with a few drops of vanilla or rum; swirl whipped cream over each serving and serve chilled.
Submitted by: CM
