Soak the gelatin sheets in cold water for about 30 minutes. This will soften them completely and make them much easier to work with.

Chop the white chocolate very finely.

Put cream and sugar in a heavy-bottomed pot and bring to a boil.

Remove the pot from the heat.

Add the white chocolate to the cream mixture and stir well with a hand whisk until the chocolate is melted.

Take the gelatin out of the water and squeeze out the excess moisture.

Add the gelatin to the warm cream/chocolate mixture and stir again until the gelatin is completely melted. 

Pass the mixture through a sieve to ensure that the finished dessert is completely free of gelatin lumps.

Divide the mixture into 6 small cups or glasses and place them in the refrigerator for at least 4 hours.

 

Thaw the raspberries if you are using frozen berries.

Blend the berries with powdered sugar until the mixture is completely smooth and even.

Pass the raspberry coulis through a fine-mesh sieve to remove the seeds.

Pour the coulis into a bowl and refrigerate until ready to serve.