How to cook
Soak 1 and 2/3 packets of gelatin in water. Once it swells, liquefy on low heat. Beat the cream in the meantime. Mix the condensed milk, mascarpone and half the raspberry syrup with the gelatin. Add the cream.
Distribute the mixture into bowls. Liquefy the remaining third of gelatin, add to it the other half of the raspberry syrup and spread it in a thin layer over the cream in the bowls.
In the middle of each bowl, place several fresh raspberries and blueberries (or blackberries). Leave them in the fridge for an hour or two to solidify.