In a saucepan, heat cream until it almost begins boiling. Remove from heat. In a blender, mix remaining ingredients about 30 seconds. With the blender running on low, slowly pour in hot cream and blend for 1 minute. Pour mixture into six personal-size serving dishes. Refrigerate until set, approximately 30 minutes. Sprinkle the top of each dish with about 1 tsp of granulated sugar, and brulée top with torch. Garnish with whipped cream, raspberries, and mint.