If you don't have a vanilla bean, add 1 1/2 teaspoons vanilla extract after the gelatin is dissolved in the hot milk. Serve this make-ahead dessert at its most dazzling with the drizzle of raspberry sauce on the plate. Or serve sauce over ice cream.
Cooking Light NOVEMBER 2007
To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.
Combine remaining 1 3/4 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 (6-ounce) 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 tablespoon 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 2 tablespoons sauce around each serving. Garnish with mint sprigs, if desired.
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