Bring the milk with the cream and sugar to 80°C, remove from the heat and add the gelatine, left to soak for a few minutes in cold water and then squeezed, then add the Acqua di Tutto Cedro and 5-6 drops of Damask rose essential oil.
Empty into 4 small glasses and place covered in the refrigerator (otherwise they will take on the smells of the refrigerator!) and leave to set for at least 4 hours.
Simmer the water and sugar for just under two minutes, then turn off the heat and leave to cool.
Add 3-4 drops of cedar essential oil and season the raspberries with this syrup.
Serve the glasses of blancmange garnished with a spoonful of raspberries flavored with cedar.