Sprinkle gelatin over water in a small bowl. Let it sit for 5 minutes to bloom. This ensures it dissolves completely in the cream.

In a saucepan, heat 1 1/2 cups heavy cream with 1/4 cup sugar. Heat gently, stirring, until sugar dissolves but cream does not boil.

In a separate bowl, whisk egg yolks with remaining 1/4 cup sugar until smooth and slightly pale in color.

Slowly pour hot cream into egg yolks, whisking constantly. This prevents eggs from curdling and creates a smooth custard.

Return mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.

Remove from heat. Stir in bloomed gelatin and vanilla extract until fully dissolved and smooth.

Pour custard into a bowl. Let it cool to room temperature. Refrigerate for about 1 hour to thicken slightly.

Whip remaining 1/2 cup heavy cream until soft peaks form. Fold gently into chilled custard for light, airy texture.

Spoon Bavarian cream into serving bowls or ramekins. Top with fresh berries. Garnish with mint if desired.

Refrigerate assembled dessert for at least 2 more hours. Serve cold for best flavor and texture.