Mix together the cream, milk and mascarpone. Place in a siphon, charge with gas and chill in the fridge while you prepare the rest of the recipe.
Melt the sugar over a low heat to form a caramel. Add the frozen raspberries, stir gently and cook over a low heat for 20 minutes. Chill before serving.
Preheat the oven to 180'C.
Bring the milk to the boil with half of the sugar. Split the vanilla pods in half and add to the pan. Rinse the rice under cold water place in a baking dish. Pour the milk over the rice and then transfer to the oven and cook for half an hour.
Beat together the egg yolks and the sugar. Stir this mixture into the cooked rice pudding and then allow to cool to room temperature.
Spoon the rice pudding into individual bowls of glasses. Add a spoonful of raspberry compote and finish with a squirt of the mascarpone emulsion.
«To give an even creamier rice pudding, stir in 100ml of cream when you add the egg yolks and sugar.»