Recruit a handful of fresh Basil. I this year four Basil varieties, including vanilla and cinnamon. This gives the dessert a subtle flavor note, but it's certainly not necessary.

In a saucepan combine milk with cream, add sugar, leaving 2 tbsp for raspberry sauce. Bring to a boil and pour Basil leaves, tormented on low heat for 15 minutes.

Gelatin soaked in water. Milk broth strain through a sieve, add swollen gelatin, mix well.

Pour in molds (I have silicone) or jars, let cool to room temperature and refrigerate at least 6 hours. Combine raspberries with sugar in a saucepan, add a couple of tablespoons of water, bring to the boil, pass through a sieve, the sauce is ready.