Puree 3/4 cup raspberries until smooth; strain to remove seeds.
Put whipping cream into a saucepan. Sprinkle one packet of gelatin over the liquid and stir until dissolved. Cook on low heat, while stirring, until gelatin is dissolved. Add whole milk, sugar, raspberry puree, and salt. Simmer for five minutes or until the mixture starts to bubble. Strain and add vanilla.
Arrange four lightly oiled ramekins on a tray. Pour in equal portions of the mixture, top with plastic wrap, and chill until firm (four to six hours).
To plate, dip each ramekin in hot water to loosen dessert; flip onto a serving plate and garnish with pulp of passion fruit, fresh raspberries, and Thai basil.
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