Place vanilla, sugar, yolks, milk and cream and 50g of the raspberries and cook 8 min/80°C/speed 4. Strain the raspberry solids out.
Place the gelatin into the warm water and stir to combine.
Add gelatin mixture to the TM bowl and blend 20 sec/speed 4.
Divide between heart shaped moulds (or use normal dariole moulds) and refrigerate for several hours until set.
When ready to serve, place remaining raspberries, strawberries and a couple of tablespoons of sugar plus a dash of vanilla into a saucepan. Cook them on a low heat for about 20 minutes, covered until softened and fragrant. Add the blueberries in at the end of the cooking time just to infuse and soften. Cool completely.
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. Top with plenty of the slow cooked berries. Arrange the fresh raspberries on the plate as well and garnish with mint leaves. CUTE.