Soak the gelatine leaves in cold water until they are soft.
Split the vanilla pods in half and scrape out the seeds.
Place the milk, cream, sugar, vanilla and limoncello in a saucepan. Bring to a gentle simmer and then add the softened gelatine leaves. Stir to dissolve the gelatine.
Pour the liquid through a fine sieve into a jug and then into moulds.
Chill in the fridge until set (at least 2 hours).
Pick the leaves from the mint and shred finely.
Add the mint to the raspberries and mix together in a bowl with icing sugar.
Decorate with this mix on the top of the set panna cotta.
«For a vegetarian alternative, the gelatine can be replaced by agar agar. Use the powdered type, as it is easieru to use. Use half the amount of agar for gelatine (4g agar agar instead of 8g of gelatine). »