1. Prepare the Panna Cotta:

In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

In a saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir until the sugar dissolves and the mixture is hot but not boiling.

Remove the pan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved.

Stir in the vanilla extract.

Pour the mixture into six small serving glasses or ramekins. Let them cool slightly, then cover and refrigerate for at least 4 hours, or until set.

2. Make the Raspberry Sauce:

In a small saucepan over medium heat, combine the raspberries, sugar, lemon juice, and water.

Cook, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5–7 minutes.

Remove from heat. For a smoother sauce, strain through a fine mesh sieve to remove the seeds; for a more rustic sauce, leave it as is.

Let the sauce cool, then refrigerate until ready to use.

3. Assemble and Serve:

Once the panna cotta is set, spoon the chilled raspberry sauce over each serving.

Garnish with fresh mint leaves and extra raspberries if desired.

Serve immediately or keep chilled until serving time.