For the panna cotta

• 3 gelatine leaves
• 250ml/9fl oz milk
• 250ml/9fl oz double cream
• 1 vanilla pod, split lengthways, seeds scraped out
• 25g/1oz sugar

For the sauce

• 175g/6oz sugar
• 175ml/6fl oz water
• splash cherry liqueur
• 350g/12oz raspberries
• To serve
• 4 sprigs fresh mint
• icing sugar, to dust