Add 6oz of clean fresh raspberries or strawberries to a blender. Blend on high until smooth. Pour through a mesh strainer to divide the liquid from the seeds. Use a spoon or spatula to help force the liquid through. Discard seeds. Chill purée until ready to use.
Bring 2 inches of water to a light simmer in a medium saucepan. In a medium bowl, beat sugar into egg yolks. Beat until a pale yellow, 4 minutes or so by hand. Place bowl over warm water, beating the egg mixture until thickened and hot. Transfer medium bowl to an ice bath. Fold with a rubber spatula until mixture has cooled.
In a large bowl or stand mixer, beat cream until it has doubled in size. Continue until stiff peaks form.
Fold chilled purée into egg mixture, followed by gently folding in the whipped cream. If serving un-molded, simply pour into one large dish or divide among individual serving dishes. Chill at least 6 hours or overnight for best results.
Garnish with fresh berries prior to serving.
Recipe source: Mastering the Art of French Cooking by Julia Child
Charlotte Chantilly - https://www.bakedbyrachel.com/charlotte-chantilly-julia-child/