Photo by Mantra Media
Puree the raspberries until very smooth and push the puree through a sieve to remove seeds
In a large saucepan, mix the gelatin with the whole milk, cook in medium heat, stir constantly till the gelatin dissolved completely and bring the mixture to simmer.
Add the strawberry puree, heavy cream, sugar and vanilla.
Continue to stir the mixture in low heat till the sugar dissolved.
Coat the ramekins with cooking spray, fill them with the mixture.
Cover and refrigerate until set, about 3-4 hours.
Run knife around edges of ramekins, and invert onto serving plates.
Arrange the remaining raspberries around for garnish.
Top with whipped cream, if desired.