Silken Blancmange My Vanilla Bean White Cream Dessert

Instructions:

1. Combine 3 cups of milk with the vanilla bean (both seeds and pod) in a saucepan. Heat gently over medium heat until steaming, but do not boil. Remove from heat and let steep for 30 minutes to infuse the milk with vanilla flavor. Remove the vanilla bean pod.
2. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
3. In a separate bowl, whisk together the sugar and cornstarch.
4. Whisk the remaining ½ cup of cold milk into the sugar and cornstarch mixture until smooth, forming a slurry.
5. Return the infused milk to medium heat. Slowly whisk in the slurry, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens and comes to a simmer (about 5 minutes).
6. Remove from heat. Add the bloomed gelatin to the hot blancmange and whisk until completely dissolved. Stir in the heavy cream.
7. Strain the mixture through a fine-mesh sieve into a bowl. This ensures a smooth texture. Pour the blancmange into individual ramekins or dessert glasses. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.
8. Combine raspberries, sugar, and lemon juice in a blender or food processor. Blend until smooth.
9. Strain the coulis through a fine-mesh sieve to remove the seeds. This step is optional, but it creates a smoother texture.
10. Unmold the blancmange (if using ramekins) onto serving plates. Drizzle generously with raspberry coulis. Garnish with fresh raspberries, if desired.