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1
For the papaya coulis, combine the papaya puree, sugar, and lime juice in a sauce pan and cook on medium heat for five minutes. Refrigerate until needed.
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2
For the panna cotta, bloom the gelatin in the milk for 2 minutes.
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3
Heat the cream, sugar, and 1/2 of the raspberry puree, in a sauce pan over medium heat until the sugar is dissolved and then add the vanilla.
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4
Pour the gelatin mixture into the cream mixture and whisk thoroughly until combined.
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5
Place a few fresh raspberries into each of six silicone molds (or pretty goblets if you don't have molds). Pour the cream mixture into the molds, filling close to the top of the mold.
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6
Refrigerate for at least two hours or until firm.
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7
Place the molds in a bowl of hot water to loosen the panna cotta. Run a knife around the edges if needed. Turn the molds over onto a serving dish and loosen the panna cotta completely from the mold.
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8
Serve with the coulis, reserved raspberry puree, some fresh mint and berries. (You can also add the blue lavender tuile cookie-recipe below).
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9
Preheat oven to 400 degrees.
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10
Line 2 cookie sheets with parchment paper.
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11
Beat the egg white with the sugar until frothy.
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12
Add the remainder of the ingredients and beat for 30 seconds.
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13
Drop a teaspoon sized amount of the batter onto the parchment and smooth out with the back of a spoon into desired shape (we made an oblong shaped cookie). Spread the batter as thin as you can possibly get it.
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14
Lift the cookies from the parchment with a spatula. Serve with the raspberry panna cotta and coulis.
