Place the heavy whipping cream, milk, vanilla and sugar in a sauce pot.
Sprinkle the gelatin over the top of the mixture. Let it sit for 5 minutes.
Turn the heat to low. Cook and allow to warm while stirring until the gelatin dissolves completely. Add the raspberry jam and stir until dissolved completely.
Place a piece of film wrap directly on top of the liquid. This will prevent skin from forming while the mixture is cooling. Allow to sit until completely cool.
Remove the film from the pot and discard. Ladle 142 g. portions into dessert dishes. Loosely cover the dishes with a single piece of film wrap and refrigerate. This will allow moisture to escape while chilling.
When fully chilled, individually wrap and refrigerate until needed.
Garnish with fresh raspberries and mint. For a more festive offering, add shaved chocolate or holiday cookies.