1 envelope unflavored gelatin
2-3/4 cups milk
1/4 cup sugar
1 strip fresh lemon rind
1/2 vanilla bean, split lengthwise
1 10oz. pkg. frozen raspberries in light syrup, thawed and undrained
1 tbsp. sugar
2 tsp. cornstarch
2 tbsp. red currant jelly
To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.
Combine remaining cups milk, 1/4 cup sugar, rind, and vanilla bean in a medium
saucepan over medium heat; bring to a simmer. Cook 5 minutes, stirring
occasionally. Add gelatin mixture to milk mixture; stir until gelatin is
completely dissolved. Discard rind and vanilla bean. Cool.
Divide the mixture evenly among 8 6oz.custard cups coated with cooking spray.
Cover and chill at least 4 hours or overnight.
To prepare sauce, press raspberries through a sieve over a bowl; discard
seeds. Combine 1 tbsp. sugar and cornstarch in a saucepan; stir until
blended. Stir in raspberries and jelly; bring to a boil. Cook 1 minute,
stirring constantly. Cool.
Loosen edges of custards with a knife or rubber spatula. Place a dessert
plate, upside down, on top of each custard cup; invert custard onto each
of 8 plates. Spoon sauce around each serving.
8 servings
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