Start by making the milk pudding. Place the milk, cream and sugar in a saucepan over a medium heat. Split the vanilla pod length ways and using a small knife scrape out the seeds. Transfer the vanilla pod and seeds to the milk mixture and gently whisk. Bring to a simmer and allow to cook for 10 minutes.
Place the gelatine leaves in a bowl of cold water, once the leaves have softened (about 5-8 minutes), remove the gelatine from the water and squeeze out any excess water. Then add the softened gelatine leaves to the saucepan and remove from the heat. Stir until the gelatine has dissolved.
Divide the mixture among six glasses and leave to cool. Once cooled then place in a fridge for at least an hour, until set.
To make the cranberry coulis. Place the sugar and water in a saucepan and slowly bring to the bowl, once the sugar has dissolved lower the heat. Stick the cloves into the fresh ginger and place in the saucepan and follow with the cranberries, cinnamon stick and chili. Leave to simmer for 15 minutes. When the cranberries have popped the sauce is ready. Remove from the heat and discard the chilli, cinnamon stick and ginger. Blend the sauce until you reach a smooth consistency.
Once the milk puddings have set, spoon the spiced cranberry coulis over the milk puddings.
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