Soak the gelatin sheets in a little cold water.
Cut the vanilla in half laterally, scrape out the seeds, add the crème fraîche to a saucepan, put on low heat.
Add the powdered sugar, mix. Stir in the relaxed gelatin.
Place the chocolate in another saucepan over low heat,
Pour over the cream/vanilla mixture.
Gradually add the milk, while whisking.
Give a broth. Go through cheesecloth strainer.
Fill the verrines of this device, let cool before refrigerating for a minimum of 3 hours,
Serve cold, garnish with a mini fruit skewer.
