Bloom the powdered gelatin in a small bowl with 2 tablespoons of cold water for 5-10 minutes.

In a saucepan, combine heavy cream, milk, and sugar; warm over medium heat until steaming, about 4-5 minutes.

Remove from heat, add vanilla bean seeds or extract, and stir in the bloomed gelatin until dissolved. Let it sit for 10-15 minutes.

Strain the mixture through a fine-mesh sieve into a bowl to ensure a smooth texture.

Divide the mixture into four ramekins, tapping to release air bubbles.

Cover the ramekins and refrigerate for at least 4 hours, or overnight.

To serve, dip ramekins in warm water for 10-15 seconds, run a knife around edges, invert onto plates, and top with maple syrup and raspberries.