Sprinkle the gelatine over the water in
a small bowl. Leave to stand for 5 minutes to soften. Reserve 15 ml/1
tbsp of the milk and heat the remainder in a saucepan with the sugar.
Heat gently, stirring until the sugar dissolves, then bring almost to
the boil. Blend the remaining milk with the egg yolks, cornflour and
vanilla essence. Whisk in a little of the hot milk. Return to the
saucepan and cook over a gentle heat, whisking all the time, for 2–3
minutes until thick and smooth. Stir in the gelatine until completely
dissolved. Leave to cool.
Whip the cream until softly peaking and fold into the cold but not set
custard. Turn into four lightly oiled individual moulds and chill
until set. When ready to serve, loosen the edges with a round-bladed
knife and turn out on to serving plates. Pour a pool of Fresh
Raspberry Sauce around and serve decorated with mint sprigs.