Raspberry Panna Cotta

8 teaspoons gelatin powder
8 tablespoons cold water
4 cups whole milk
4 cups heavy cream
1 3/4 cups granulated sugar
1 cup raspberry liqueur
Fresh raspberries (optional for garnish)
Mint leaves (optional for garnish)

Dissolve the gelatin in the cold water and set aside.

Combine milk, cream, sugar and liqueur in a saucepan. Bring to a quick boil and remove from heat.

Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid. Pour into a 10-cup mold or fluted pan and refrigerate until set; at least 8 hours, preferably overnight.

To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
Garnish with berries and mint leaves.

Serves 12.