Soak the gelatine in cold water. Heat the milk in a small saucepan without bringing it to the boil, squeeze out the gelatine and add it to the milk, allowing it to dissolve.
Place the cream, sugar and vanilla pod in a saucepan and bring to the boil, stirring constantly.
Remove from the heat and pour in the milk and gelatine mixture. Mix the ingredients together thoroughly.
Pour the mixture into the moulds and refrigerate for at least 4 hours.
When the dessert has set, turn it onto plates and serve with Fabbri Choco Cherry.