Ingredients for 8 servings:
1. 2 cups milk
2. 2 cups heavy cream
3. 3/4 cup sugar
4. 1/2 cup Chambord raspberry liquor
5. 4 teaspoons gelatin powder, dissolved in
6. 8 tablespoons hot water
7. unsalted butter, for greasing the ramekins
8. Chambord raspberry liquor, for drizzling

Directions:
1. Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
2. Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
3. Divide the mixture evenly among the prepared ramekins.
4. Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
5. Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
6. Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
7. Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
8. To serve, drizzle panna cotta with Chambord.

Enjoy your meal!