Penna Cottas with Raspberry Sauce
For Panna Cottas:
1 & 1/2 tsp. unflavored gelatin
6 tbs. milk
1 & 2/3 cups heavy cream
1/4 cup sugar
3/4 tsp. vanilla
For Raspberry Sauce:
1/3 cup sugar
2 tbs. fresh lemon juice
1/3 cup plus 2 tablespoons water
6 oz frozen raspberries (not in syrup 1 & 1/4 cups), thawed
1 tsp. cornstarch
Garnish: fresh mint leaves and fresh raspberries
Special equipment: 6 (4-5 oz) ramekins
Make Panna Cottas:
Sprinkle gelatin over milk in a bowl and let stand until softened, about 2 minutes.Heat cream and sugar in a heavy saucepan over moderate heat, stirring constantly, until sugar is dissolved and mixture registers 160° F on an instant-read thermometer.
Stir cream into milk mixture until gelatin is dissolved, then stir in vanilla and a pinch of salt. Pour into oiled ramekins and chill, covered, at least 8 hours.
Make Raspberry Sauce:
Bring sugar, lemon juice, and 1/3 cup water to a boil in a small saucepan, then simmer, stirring, 2 minutes. Add raspberries and return to a boil. Remove from heat and cool, covered, 10 minutes. Force raspberry mixture though a fine sieve into another saucepan. Stir 2 tablespoons water, then stir into raspberry sauce. Bring to a boil over moderate heat, stirring constantly and boil, stirring, 2 minutes. Transfer to a bowl and chill, covered until cold, about 4 hours.
Run a sharp knife around edge of ramekins, then briefly dip ramekins in warm water 30 seconds to loosen panna cottas. Invert onto plates and serve with raspberry sauce.