Place gelatine into water and set aside to soften.
Place cream into TM bowl and whip to soft peaks, 10–20 sec/Butterfly/speed 4. Remove cream and butterfly from bowl and place cream into fridge.
Without cleaning bowl, place gelatine mixture, chocolate and vanilla into bowl and melt 5–6 min/50°C/speed 3. Mixture should be liquid and smooth. Add a few minutes to the melting time if needed, this will vary depending on the fat content of your selected chocolate.
Add raspberries, lime zest and juice and blend 10 sec/speed 10. Scrape down sides of bowl and repeat if necessary
Add a little of the whipped cream to TM bowl and blend 5 sec/speed 5.
Add remaining cream and fold through using a silicone spatula.
Either pipe into moulds, small glasses or bowls or use in a baked pie shell. Refrigerate for several hours before serving, garnished with extra raspberries.