2 tablespoons cold water
1 3/4 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
1/2 cup milk
4 tablespoons sugar
Pinch of salt
2 vanilla beans
2 cups raspberries
3 tablespoons water
2 tablespoons sugar
1 tablespoon kirsch
1 teaspoon lemon juice
Make the Custards:|
Place the water in a small bowl. Sprinkle the gelatin over the water and set aside until softened, about 5 minutes.
Place the cream, milk, 3 tablespoons of the sugar, and the salt in a saucepan.
With a small knife, cut halfway through the vanilla bean lengthwise. Open the vanilla bean and scrape the seeds into the pot. Add the beans to the vanilla mixture.
Bring to a boil over high heat, reduce to medium heat, and boil for 1 minute, stirring constantly. Watch closely so it doesn't boil over.
Remove the pan from the heat and whisk in the remaining 1 tablespoon sugar and the gelatin mixture until dissolved.
Strain the cream through a fine-mesh strainer; discard the vanilla beans.
Chill in the refrigerator or over an ice bath just until cool and slightly thicker than heavy cream, but not set. Pour into 6 5-ounce ramekins. Refrigerate for 3 hours.
Make the Sauce:
Puree 1 1/4 cups of the raspberries in a blender with the water, sugar, kirsch, and lemon juice.
Strain through a fine-mesh strainer. Place in a bowl and add the remaining 3/4 cup raspberries; stir together.
Just before serving, run a small knife around the edge of each ramekin. Unmold the panna cotta onto serving plates and spoon the sauce around the custards.
Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.