Rinse the ramekins with cold water and chill. For the puree, sort and clean the raspberries. Soak gelatin in cold water. Reserve approx. 50 g raspberries for the filling.
Puree remaining berries with sugar, lemon juice and raspberry brandy and pass through a sieve. Heat a little of the puree over steam. Squeeze gelatine well and dissolve in it. Mix with the remaining puree. Fold in reserved berries, pour mixture into ramekins and chill for about 2 hours.
Top cream: slit vanilla bean lengthwise and scrape out pith. Soak gelatine in cold water. Mix cream with honey, vanilla pulp and pod, bring to the boil and remove from heat. Squeeze gelatine well and dissolve in warm cream mixture. Allow mixture to cool.
Remove vanilla bean, pour top cream over stout raspberry puree and chill for about 4 hours.
Before serving, select raspberries for garnish. Briefly dip the ramekins in hot water, turn out the panna cotta onto plates, garnish with raspberries and mint leaves.