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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
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1st Keep
 stewart_townley
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