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["Directions for raspberry Jell-O:
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In a blender puree 2 pints raspberries, and sugar.
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Strain raspberry puree over a bowl through a sieve using a rubber spatula, discard seeds, sat aside.
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In 1/2 cup boiled and cooled to room temperature water dissolve 1 teaspoon gelatin, let it stay 10 minutes, then put the cup with gelatin in a small pat with very hot (almost boiling water), stir with a small whisk until gelatin is completely dissolved, and is clear.
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Put the bowl with raspberry puree in to a larger bowl also filled with very hot water
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Stir until the puree worms up. It should be the same temperature as the gelatin. Pour the worm gelatin in to the bowl with raspberry puree, and stir them together.
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Using a small ladle or measuring cup pour the raspberry mixture to the bottom of 6-8 beautiful wide glasses, cool to room temperature, put in refrigerator until it is jelled.", "Directions for the Panna Cotta:
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Prepare the second portion of gelatin with 1 tablespoon gelatin, and 1 cup of water using the same method as for the raspberry Jell-O.
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In a medium bowl whisk sour cream with 1 cup of sugar, worm the mixture by lowering it to a large bowl with hot water; add the gelatin; wormed and dissolved to a clear stage.
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Stir until homogenized, and divide in 2 equal portions.
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In to 1 portion stir in lemon juice and lemon zest.
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To the second portion stir in Instant Espresso powder and 1 tablespoon of coffee liquor (Kahlua) and vanilla extract.
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Get out the glasses with raspberry Jell-O from refrigerator, and pour the Espresso-sour cream mixture on top. Return to refrigerator to solidify.
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In about 2 hours pour the lemon mixture on top of the Espresso one, return to refrigerator, and chill until ready to serve. I put also a few fresh raspberries in between layers.
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Garnish with fresh raspberries, and large curls of shaved chocolate."]
