Panna Cotta With Raspberry Sauce
Three ¼ Ounce Envelopes Unflavored Gelatin
½ Cup Cold Water
1 Quart Half & Half
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract
1 Strip of 3 Inch Piece Lemon Zest
1/3 Cup Sugar
Two 10 Ounce Packages Frozen Raspberries In Syrup – Thawed
2 Tablespoons Sugar
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Cornstarch Mixed With 2 Tablespoons Water
In a small bowl, sprinkle the gelatin over the cold water and set aside to soften. Combine the half & half, cream, lemon zest and sugar in a medium saucepan and bring to a simmer over medium-high heat. Remove from heat and add the softened gelatin. Stir until the gelatin is completely dissolved.
Discard the lemon zest and add the vanilla extract. Divide the cream mixture among twelve 6 ounce custard cups. Cover and refrigerate until the panna cotta is set. This should take at least 4 hours. You can refrigerate these overnight if you wish.
To make the raspberry sauce, puree the berries with their syrup, the sugar, and lemon juice in a food processor or blender. Strain the mixture through a fine sieve into a small saucepan. Bring the puree to a simmer over medium heat. Add the cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from the heat and let cool, then pour into a tightly sealed container and refrigerate. The sauce can be stored in the refrigerator up to 3 days.
To serve, dip the bottom of the custard cup into a bowl of hot water for 10 seconds. Run a thin knife around the edge of the cream. Invert the cream onto a serving plate. Repeat with the remaining custard cups.
Spoon some of the sauce around the creams. Serve immediately. Serves 12