Panna Cotta with Butter Cream and Raspberry

Place the raspberries in a bowl and lightly mash with a wooden spoon. Add 3 tablespoons of sugar and mix well.

Grease 4 small silicone baking molds with vegetable oil.

Pour 1 tablespoon of milk into a bowl and add gelatin. Stir and let sit for 10 minutes.

In a saucepan, mix the cream, 0.25 cup of sugar and 0.3 cup of milk. Extract the seeds from the vanilla pod, add only the pod to the saucepan.

Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat.

Add the gelatin mixture and stir well. Strain the mass through a sieve and add the liqueur.

Cool for approximately 2 hours, then pour into prepared molds. Cover with plastic wrap and refrigerate overnight.

Carefully run a knife along the inner edges of each mold and turn the panna cottas onto serving plates. Drizzle with raspberry sauce on top.