Combine gelatin, 1/2 cup sugar and salt in a saucepan; beat together egg yolks and milk, stir into gelatin mixture and cook over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat; add brandy. Chill until mixture mounds slightly when dropped from a spoon.

Beat egg whites until stiff but not dry; gradually add remaining 1/2 cup sugar and beat until very stiff. Fold gelatin mixture into egg whites. Fold the whipped cream into mixture. Carefully pour into prepared pan. Chill in refrigerator until firm.

To unmold, release spring and remove sides of mold carefully. Place on serving plate and garnish with strawberry or raspberry puree and additional whipped cream.

Puree 1 package frozen berries, thawed, in a blender.

Yummy (but fattening!).