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1
Make the Panna Cotta
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2
Lightly oil six 3/4 cup ramekins or custard cups.
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3
Place a heavy medium saucepan over medium high heat. Add the milk and cream to the pan. Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the liquid. Then put the bean halves into the pot. Bring the liquid to a simmer, then remove from heat and cover with a lid. Let the mixture steep for 30 minutes. When done, remove the vanilla bean halves.
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4
Pour the Meyer lemon juice into a small bowl; sprinkle gelatin over the top. Set aside for 10 minutes, or until the gelatin softens. After 10 minutes, stir the gelatin mixture and the sugar into the milk/vanilla mixture. Return the pan to low heat, and stir until the sugar and gelatin are both dissolved, about 2 minutes. Remove the pan from the heat. Whisk in the creme fraiche and lemon peel. Divide the panna cotta evenly between the six ramekins. Cover each ramekin with plastic wrap, and place in the fridge to chill. Let chill until fully set, at least 6 hours or overnight.
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5
Make the Raspberry Sauce
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6
Puree the raspberries, all the reserved juices, brown sugar, and framboise in a blender. Strain the puree through a fine sieve into a medium bowl, pressing on the solids to get as much liquid as possible. Discard the remaining solids. If making ahead, cover the sauce and chill for up to 1 day.
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7
Plate the Panna Cotta
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8
Take the panna cottas out of the fridge an hour or so before serving to take off the chill. (I took mine out just before we sat down to dinner.) Run a thin small knife around the edge of each panna cotta to loosen it. Place the bottom of each ramekin, one at a time, in a bowl of hot water for about 45 seconds. Place a plate on top of the ramekin. Hold the plate and ramekin tightly together, and invert firmly, shaking gently to turn out the panna cotta. Spoon the raspberry sauce around the panna cotta and garnish with a mint sprig, fresh raspberries, and a dusting of powdered sugar.
