How to Make It
In a medium saucepan, combine the cream, milk and sugar and bring to a simmer. Off the heat, whisk in the gelatin and absinthe.
Strain the mixture through a fine sieve into a pitcher and pour into six 4-ounce ramekins or bowls. Press a piece of plastic wrap directly onto the surface of the puddings and refrigerate until set, at least 6 hours. Serve with fresh berries.