Prepare Panna Cotta: In small saucepan, whisk syrup and brown sugar; heat to a simmer over medium-low heat. Simmer 25 minutes or until reduced by half; cool.
In small bowl, add water; sprinkle gelatin over top and let stand 5 minutes.
In small saucepan, heat vanilla bean, cream, milk, salt and maple syrup reduction to a boil over medium-high heat; whisk in gelatin mixture until combined. Evenly pour cream mixture into 4-ounce ramekins; refrigerate at least 4 hours or up to 1 day. Makes about 4½ cups.
Prepare Raspberry Compote: In small saucepan, heat half the raspberries, granulated sugar, water and raspberry liqueur to a simmer over medium heat; cook 3 minutes. In blender, purée until smooth; strain through fine-mesh strainer into small bowl. Stir in lemon juice and remaining raspberries; cool. Makes about 1 cup.
To serve, carefully run a flexible knife around inside edge of ramekins to loosen panna cottas, then invert onto dessert plates; top with compote.