Evan Sung for The New York Times

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye. —Julia Moskin

Featured in: The Gifts She Gave. 

Adapted from “Mastering the Art of French Cooking,” by Julia Child (Knopf, 1961)

40 minutes, plus cooling and chilling

30 minutes (plus time to open oysters)

2 hours, plus at least 3 hours soaking

Julia Moskin, Bonnie Frumkin Morales, Deena Prichep

Julia Moskin, Lior Lev Sercarz

Julia Moskin, Isa Chandra Moskowitz

Julia Moskin, Fergus Henderson, Trevor Gulliver

About 2 hours, plus overnight soaking

Julia Moskin, Gabriela Cámara

Julia Moskin, Rose Levy Beranbaum

Julia Moskin, Gabriela Cámara

Julia Moskin, Cheryl, Griffith Day

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