Penna Cottas with Raspberry Sauce

"We experienced a wonderful weekend getaway at the Maples Inn, in Bar Harbor Maine.  The Innkeepers are brilliant at their work.  They served a special panna cotta with raspberry sauce.   I think your readers would love to know about this inn and their tasty recipe."

Peter and Mary Kloet
New York, New York

Panna Cottas with Raspberry Sauce

Serves 6

For Panna Cottas
1 1/2 tsp. unflavored gelatin
6  tbs. milk
1 2/3 cups heavy cream
1/4 cup sugar
3/4 tsp. vanilla

For Raspberry Sauce

1/3 cup sugar
2 tbs. fresh lemon juice
1/3 cup plus 2 tablespoons water
6 oz frozen raspberries (not in syrup 1 1/4 cups), thawed
1 tsp. cornstarch

Garnish: fresh mint leaves and fresh raspberries
Special equipment: 6 (4-5 oz) ramekins

Make Panna Cottas:
Sprinkle gelatin over milk in a bowl and let stand until softened, about 2 minutes.

Heat cream and sugar in a heavy saucepan over moderate heat, stirring constantly, until sugar is dissolved and mixture registers 160° F on an instant-read thermometer.

Stir cream into milk mixture until gelatin is dissolved, then stir in vanilla and a pinch of salt.  Pour into oiled ramekins and chill, covered, at least 8 hours.

Make Raspberry Sauce:
Bring sugar, lemon juice, and 1/3 cup water to a boil in a small saucepan, then simmer, stirring, 2 minutes.  Add raspberries and return to a boil.  Remove from heat and cool , covered, 10 minutes.

Force raspberry mixture though a fine sieve into another saucepan.  Stir 2 tablespoons water, then stir into raspberry sauce.  Bring to a boil over moderate heat, stirring constantly and boil, stirring, 2 minutes.  Transfer to a bowl and chill, covered until cold, about 4 hours.

To serve:
Run a sharp knife around edge of ramekins, then briefly dip ramekins in warm water 30 seconds to loosen panna cottas.  Invert onto plates and serve with raspberry sauce.  

Printable Panna Cottas Recipe