Soak gelatine in a bowl containing cold water and some ice cubes. Heat milk, cream, 50 gr. (1/4 cup) of sugar and vanilla pod in a medium saucepan. Remove from heat before a boil is reached. Add gelatine. Pour four verrines and refrigerate at least two hours.

In the meantime, heat up raspberries with the rest of sugar. Sieve and refrigerate.

Pour some raspberry coulis on top of each verrine before serving.