Firstly, make the raspberry compote by combining the raspberries and caster sugar in a small pot, place over a gentle heat and allow to stew for 15 minutes before refrigerating.
Soak the required amount of gelatine in cold water and set aside.
In a pot combine the milk, cream, sugar and vanilla then place over a medium heat.
Once the mix begins to simmer, squeeze out the excess liquid from the gelatine and whisk into the milk mix, take your time and ensure it is fully mixed with no lumps.
Pour the milk mix into desired serving dishes / glasses.
Refrigerate for 6 hours until set.
Top with the raspberry compote and sprinkle over the chocolate to finish.