Heat cream, raspberry and vanilla. Pour onto panna cotta mix and set in a mould.
Place raspberry, 2/3rd sugar, lemon juice and rose water in a pan. Mix agar and the other 1/3rd of the sugar separately. Bring mix to boil, whisk in agar mix and bring to boil for 2 minutes. Remove set in mould, set and freeze.
Heat sugar and Prosecco at 90c. Add soaked gelatine. Dissolve and then pour over the chocolate and milk, add nappage and emulsfy until smooth, and strain. Reserve for service.
Place all ingredients in a mixer with paddle. Mix on a slow speed for 5 minutes until a paste is formed. Roll to 2\3mm thickness, freeze then cut desired shape and bake at 145C for 18 minutes.
Fill mould with raspberry panna cotta, set. Place frozen compote disc and fill to top with panna cotta. Freeze. Demould from freezer and glaze with prosecco nappage. Place on baked sablee biscuit and place ruby red chocolate collar (optional) and finish with Dobla sprinkle lips and a chocolate envelope.