Panna Cotta with Raspberry Coulis Recipe

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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

* Per serving · 4 servings · Values may vary.