Cut the vanilla pod lengthways and scrape out the pulp with a knife. Cook the vanilla pulp and pod with cream and sugar over a low heat for about 10 minutes. Take out the pod and let the cream cool down a bit.
Soak the gelatine according to the package instructions, dissolve in the cream, fill into 4 molds and refrigerate for approx. 2 hours.
Thaw the raspberries, strain them through a sieve and season with powdered sugar and port wine.
Wash the physalis and raspberries and place on small wooden skewers. Place the raspberry puree as a mirror on the plate, top it with the cream and with the skewers and lemon balm if desired