Directions:
1. Soak gelatin in cold water.
2. Mix milk, sugar and vanilla sugar in a saucepan.
3. Bring to a boil, then add squeezed gelatin and stir well.
4. Pour the mixture into some cups and refrigerate for at least 5 hours.
5. Now make the coulis mixing raspberries, sugar and lemon juice.
6. Cook at low heat and reduce, then blend using a hand mixer.
7. Now pour the coulis on top of the cold pudding.
8. Decorate with some fresh raspberries on top.
