Panna Cotta

Directions

1. 1
   Grease 6-6oz ramekins and place on baking sheet.
2. 2
   Pour 1/3 of the milk in pan and sprinkle in the gelatin.
3. 3
   Let sit until gelatin softens and swells, about 3 min.
4. 4
   Add the remaining milk and sugar and place over medium heat.
5. 5
   Cook, stirring constantly, until sugar and gelatin dissolves.
6. 6
   Do not boil.
7. 7
   Remove from heat and gently stir in cream and vanilla until blended.
8. 8
   Divide mixture into ramekins.
9. 9
   Cover and refrigerate for at least 6 hours or up to overnite.
10. 10
    Carefully remove custards and serve with topping.
11. 11
    For topping.
12. 12
    In a food processor combine raspberries and sugar.
13. 13
    Pulse until berries are pureed.
14. 14
    Then press the puree thru a sieve to extract the juice.
15. 15
    Stir in lemon juice and add more sugar if needed.
16. 16
    Pour over custards and garnish with raspberries or sliced strawberries.