Method
1. Add vanilla bean paste, golden caster sugar, egg yolk, whole milk, single cream and 50g of the raspberries to the TM5 bowl
2. Cook for 8 min, 80°C, speed 4
3. Strain the raspberry solids out
4. Place the gelatin into the warm water and stir to combine
5. Add gelatin mixture to the Thermomix bowl
6. Blend for 20 sec, speed 4
7. Divide between heart shaped moulds (or use normal dariole moulds)
8. Refrigerate for several hours until set
9. When ready to serve, place remaining raspberries, strawberries and a couple of tablespoons of sugar plus a dash of vanilla into a saucepan
10. Cook them on a low heat for about 20 minutes, covered until softened and fragrant
11. Add the blueberries in at the end of the cooking time just to infuse and soften
12. Cool completely
13. To un-mould the jellies, dip each mould into a warm water bath, use a palate knife to loosen the edges and tip over onto serving plate
14. Top with plenty of the slow cooked berries
15. Arrange the fresh raspberries on the plate as well and garnish with mint leaves