Pour 1/4 cup cold milk into a small bowl and sprinkle gelatin over it. Let it sit for 2 minutes until it blooms and looks spongy — don't skip this step. Meanwhile, heat the remaining 3/4 cup milk with cream and sugar in a saucepan over medium heat until it steams gently.

Remove the cream mixture from heat and stir in the bloomed gelatin until completely dissolved. The mixture should look smooth with no grainy bits remaining. Add vanilla extract and salt, then stir well to combine everything.

Divide the cream mixture evenly among 6 serving glasses or ramekins. Pour about 1/3 of the mixture into each glass so you've got room for your berry layers. Place them on a tray and refrigerate for at least 1 hour until this base layer sets.

Make your red berry coulis by combining 1/3 cup raspberries with 1 tablespoon sugar, 1 teaspoon lemon juice, and 1 teaspoon water in a small bowl. Mash the berries gently with a fork until you get a chunky sauce — I like leaving some texture here.

Carefully spoon or pour the red coulis over the set cream layer in 3 glasses, leaving a little room at the top. Pop them back in the fridge for 30 minutes so this layer can set slightly without mixing with the base. Don't panic if some berries sink — that's totally normal and honestly looks pretty cool.

Make your blue berry coulis with the remaining 1/3 cup berries (blueberries or blackberries work great), 1 tablespoon sugar, 1/2 teaspoon lemon juice, and 1 teaspoon water. Mash these the same way and layer over the other three glasses. Refrigerate everything for at least 2 hours until fully set.

Before serving, drizzle honey over the top of each glass and add a fresh mint leaf for that final patriotic touch. These look absolutely stunning when you bring them to the table, and they'll stay perfect in the fridge for 3 days total.