Soak gelatin in cold water to soften and drain. Bring to boil water, corn syrup and sugar. Turn off heat and mix in gelatin. Add cream cheese and blend well. Chill overnight – churn for about 30 minutes and freeze 45 minutes before using.
Blend and set aside.
Over a frozen baking tray lined with a plastic film, spread half of the sorbet and top with half of the raspberry-strawberry swirl. Wrap carefully and squeeze out in a pastry bag fitted with a open star pastry tip – freeze for some time if necessary. Pipe out sorbet in a frozen shallow dish or glasses and freeze. Repeat with remaining sorbet and freeze. Top with more red fruits and some chunks of your favorite cookies. Enjoy!