Name: Lemon Panna Cotta With Raspberry Sauce
Yield: 4 servings
Ingredients: Panna cotta:; 1 envelope unflavored gelatin; 2 3/4 cups 1% low-fat milk, divided; 1/4 cup sugar; 1 (3 x 1-inch) strip fresh lemon rind; 1/2 vanilla bean, split lengthwise; Cooking spray; Sauce:; 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained; 1 tablespoon sugar; 2 teaspoons cornstarch; 2 tablespoons red currant jelly; Mint sprigs (optional)

1
To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.
2
Combine remaining 1 3/4 cups milk, 1/4 cup sugar, rind, and vanilla bean in a medium saucepan over medium heat; bring to a simmer. Cook 5 minutes, stirring occasionally. Add gelatin mixture to milk mixture; stir until gelatin is completely dissolved. Discard rind and vanilla bean. Cool.
3
Divide the mixture evenly among 8 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight.
4
To prepare sauce, press raspberries through a sieve over a bowl; discard seeds. Combine 1 tablespoon sugar and cornstarch in a saucepan; stir until blended. Stir in raspberries and jelly; bring to a boil. Cook 1 minute, stirring constantly. Cool.
5
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each custard cup; invert custard onto each of 8 plates. Spoon 2 tablespoons sauce around each serving. Garnish with mint sprigs, if desired.

Lemon Panna Cotta With Raspberry Sauce

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