Chambord Gelee With White Chocolate Cream

MAKE GELEE:
Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
Cook for another 5 minutes, then strain again.
Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
Divide juice mixture among glasses.
Refrigerate for at least 2 hours.
MAKE WHITE CHOCOLATE CREAM:
Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
Refrigerate for 10 minutes or until chilled.
Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
To serve, divide the white chocolate cream among the glasses.
Garnish with raspberries, fresh tarragon and/or mint sprigs.