1 envelope unflavored gelatin
1 cup milk
1/2 vanilla bean
1 3/4 cup heavy cream
1/4 cup sugar
1 strip lemon peel ( 3" by 1")
1 cinnamon stick
In a 2 cup measuring cup, evenly sprinkle gelatin over milk and let stand for 2 minutes to soften gelatin slightly. Scrape out vanilla bean seeds and reserve. In a 1 quart saucepan, combine cream, sugar, lemon peel and cinnamon stick and vanilla bean halves and seeds. Heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally 5 minutes. Stir in milk mixture, cook over low heat stirring frequently until the gelatin has dissolved. About 2 - 3 minutes.
Discard lemon peel, cinnamon stick and vanilla bean from cream mixture. Pour cream mixture into medium bowl set in a larger bowl of ice water. With a rubber spatula, stir mixture until it begins to set about 10 minutes. Pour cream mixture into 4-oz ramekins. Cover and refrigerate until well chilled.
Raspberry Sauce
1 jar red currant jelly
1 pkg fresh (or frozen) raspberries
Fresh lemon or orange juice, about a squeeze
Heat currant jelly in saucepan over medium heat until it "melts". Add raspberries and reduce to low heat. Cook to soften raspberries, smash some with a wooden spoon. Add citrus juice. Cool before serving or it will melt the panna cotta. This sauce is also good with ice cream and pound cake, or plain cheesecake.
To serve-
Unmold ramekins (run tip of knife around edges. Tap sides of each dish sharply to break seal. Invert onto plates and spoon sauce around panna cotta. Makes eight servings.
