Soak the sheets of gelatin in cold water.
Add cream, milk and 2 tablespoons of sugar and vanilla pod. Bring to a simmer while stirring continuously.
Squeeze the water out of the gelatin and mix with the milk and cream mixture. Stir gently till gelatin has completely dissolved.
Strain the mixture into another bowl. Set aside to cool.
Divide the mix equally into oiled ramekins. Put in the fridge to set for 3 hours.
Add 100gms of frozen raspberries, lemon juice, gin and 2 tablespoons of sugar in a saucepan. Mix and bring to a boil.
Blend the mixture into a puree and allow to cool.
To Serve: Garnish with whole raspberries and raspberry coulis.
Key Ingredients: gelatin, cream, sugar, raspberry, lemon juice, milk, vanilla essence