Cookbook:Hazelnut and Black Raspberry Panna Cotta

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• 4 cups whole milk
• 2 cups white granulated sugar
• 6 sheets gelatin
• 2 tbsp vanilla extract
• 1 vanilla bean, seeded
• 1 oz (28 g) hazelnut liqueur
• 1 oz (28 g) black raspberry liqueur

1. Heat all ingredients in a saucepan over medium-low heat until gelatin is melted.
2. Pour into ramekins, and chill until set (usually 6 hours, but they are better left overnight).
3. Serve with fresh berries or a berry sauce.