ready in 2 h. 45 min.
Soak the gelatine in cold water.
Separate the eggs. Beat the egg yolks with the sugar, vanilla sugar (or vanilla extract), cinnamon and milk, over a hot bain-marie until creamy. Do not let it get too hot!
Chop the chocolate and stir over the bain-marie until melted.
Squeeze out the gelatine, put into a pan with the rum and warm until it dissolves. Stir into the egg yolk mixture. Fold the melted chocolate into the mixture and then stir over cold water until the cream begins to thicken.
Beat the egg whites and whip the cream until both are stiff. Carefully stir the cream into the cooled mixture and then fold in the beaten egg whites. Transfer to four glasses and leave to set for at least 2 hours.
Meanwhile, sort or thaw the raspberries, depending on whether you are using fresh or frozen.
Heat the sugar in a pan until caramelised, then stir in the redcurrant juice and add the berries. Remove from the heat and place on top of the cream, either warm or cold. Serve.