Now you have creme anglaise! Remove from heat, add the bloomed gelatin and stir until it's melted. Strain the mixture to a bowl, cover with plastic wrap that should be touching the cream and let it cool down. This will take some time, so if you are in a hurry, place the bowl in another bowl filled with cold water and ice, stir occasionally. When the creme anglaise is at room temperature, whip the second part of heavy cream (130g) to soft peaks, it shouldn't be whipped too stiff, so stop whipping when it makes a soft shape. Gently fold it into the creme anglaise. Pour the mixture into six 7 cm semi sphere moulds, cover with plastic wrap and place in the freezer for about half-one hour.