Maples Inn Panna Cottas with Raspberry Sauce
As Seen in the July 2002 issue of Gourmet magazine

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.

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