Warm the cream and sugar in a saucepan.
Squeeze water from the gelatine and whisk it into the cream.
Pour the mixture into 10 dariole moulds, top with four raspberries each, and chill for four hours.
Mix flour, salt, sugar, butter, yeast, eggs, milk, and 130ml water into a dough.
Knead for 5 minutes until smooth and leave to prove in a warm place for one hour.
Divide dough into 20 small balls.
Heat oil to 160°C in a heavy-based saucepan.
Fry doughnuts in batches until golden-brown and drain on kitchen paper.
Blend raspberries to a purée and pass through a sieve to remove seeds.
Coat warm doughnuts in caster sugar.
Unmould panna cotta, drizzle with sauce, and garnish with raspberries and mint.