1
Place the gelatine in a bowl of cold water and leave to soak for five minutes. Gently heat up the milk, sugar and vanilla until the sugar has dissolved. Set aside to cool.

2
Take the gelatine in your hands and squeeze the water out. Whisk into the milk and sugar. In a large bowl, whisk together the fromage frais and mascarpone. Whisk in the milk solution and dish out into ramekin dishes. Leave to set a fridge for at least 3 hours.

3
Cut the plums in half, remove the stones and cut each half into 4 pieces. Place the plums in a large ovenproof dish, and add the de-stalked cherries and sugar. Place dish in the oven for 15 minutes. If the strawberries are large, cut them in half. Add them to the hot fruit and replace in the oven for a further 10 minutes.

4
Remove fruit from the oven and stir in the raspberries. Leave to cool.

5
To serve: Remove the creams from the ramekins by easing the edge of the cream away from the dish and inverting. In some cases you may find you need to use a palette knife to remove the creams. Spoon over the cooled compote.