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==Raspberry Coulis==
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Place frozen raspberries in small, nonstick pot over medium-low heat, cover, and bring to slow simmer, stirring occasionally (approx 10 min)
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Add sugar and half pinch of salt and continue to stir another 2 minutes
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Strain berries through fine-mesh strainer into bowl using rubber spatula
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Cover and refrigerate at least 2 hours, up to 3 days.
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Stir in lemon juice before serving
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==Panna Cotta==
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Pour milk in to medium sauce pan, and sprinkle surface evenly with gelatin.
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Let stand for 10 minutes to hydrate the gelatin.
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Note, do not trust the measurement on the gelatin packaging: measure it yourself to be exact!
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Meanwhile turn contents of two ice cube trays into large metal bowl and add 4 cups cold water
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Measure cream into large cup and stir in vanilla
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Set aside 4 individual ramekins on baking sheet
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Heat milk and gelatin mixture over high heat, stirring constantly until gelatin is dissolved and mixture reaches 135 degrees on instant-read thermometer (about 1.5 minutes)
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Remove from heat and add sugar, salt, and stir until dissolved (about 1 minute)
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Transfer milk mixture to a second small pot
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Slowly pour in cream mixture into small pot with milk
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Hold small pot in ice bath and stir until temperature drops to 50 degrees, with the consistency of eggnog mixture (about 10 minutes)
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Distribute evenly into 4 ramekins
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Cover with plastic wrap, refrigerate approx 4 hours
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==Plate==
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Bring small pot of water to a simmer
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Hold bottom of ramekin in the hot water for about 3 seconds
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Carefully run the tip of a paring knife around the inside edge of the ramekin to separate the panna cotta from the sides
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Return the ramekin to the hot water for another 3 seconds.
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Not too long or youall get a runny surface
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Put a small plat over the ramekin and grasping the plate and ramekin with both hands, flip it over with a sharp downward motion to force the panna cotta to fall onto the plate.
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This way, you should be able to safely lift up the ramekin and the panna cotta will be separated.
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Spoon a few teaspoons of raspberry sauce on a serving plate
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Carefully transfer the panna cotta on top of the raspberry sauce, garnish with mint and/or fresh raspberries, and serve immediately
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==To use real vanilla beans instead of extract==
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Use paring knife to scrape vanilla seeds into cream (instead of extract), and place pod in the cream along with seeds
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After mixture cooled to 50 degrees, strain out the seeds and pod.
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==To make a day ahead (I didn't try it yet)==
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Decrease gelatin to 1 5/16 t
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Filled ramekins can be chilled for 18-24 hours with the reduced gelatin
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==Garnish==
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The panna cotta should support fruit or nuts.
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One raspberry in the center of the ramekin would make a nice garnish (I didn't try it yet)
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A mint leaf would also make a great garnish
