Make raspberry coulis: add Frozen Raspberries (150 gram), Water (60 milliliter), Caster Sugar (75 gram), Corn Flour (1 teaspoon) into a small pot and boil at medium heat.
Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
Pour Whipping Cream (300 milliliter), Milk (150 milliliter), Vanilla Extract (1 teaspoon) and Granulated Sugar (75 gram) into a pot and boil at medium heat, stirring until sugar dissolves.
Add in soaked in Water (1 tablespoon) for 2 minutes Gelatin Powder (1 teaspoon) and stir till melted and boil for another 1 minute.
Pass cream mixture through a sieve directly into serving cups or moulds. Cool and refrigerate for at least few hours or overnight to set.
To serve, pour some raspberry coulis over pudding and put Fresh Raspberries (to taste) on top. Dust with some Powdered Confectioners Sugar (to taste) if you prefer. Enjoy!