Grease a 2-litre bundt pan with vegetable oil.

Set aside 2 tablespoons of caster sugar in a small bowl for the whipped cream.

Soak gelatine sheets in cold water for 8 to 10 minutes.

Mix cornflour with 1/4 cup of milk to create a smooth mixture.

In a large saucepan over medium-high heat, combine the remaining milk, cornflour mixture, vanilla essence, and the remaining sugar. Cook while stirring for 8 to 10 minutes until it thickens slightly.

Remove from heat, squeeze excess water from gelatine, and stir it into the hot mixture until dissolved.

Pour the mixture into the prepared bundt pan and let cool before refrigerating for at least 8 hours (or overnight).

To serve, dip the pan in hot water for 10 seconds to loosen the blancmange, then flip onto a cake stand.

Whip thickened cream with reserved sugar until stiff peaks form and pipe around the base of the blancmange; top with raspberries.