Whip the egg yolks with sugar, add the mixture to warm milk and bring it to 80°C. Remove from heat and add the previously soaked and squeezed fish glue. Mix thoroughly and add 200 g of forest fruit drops.
Pour the thickened liquid into the mould and let it cool in the freezer for about 2 hours. Remove it from the mould and serve with forest fruit sauce obtained from melting the drops. Garnish with fresh forest fruit and a few basil leaves.