PANNA COTTA:
Panna Cotta is a heavenly Italian dessert that literally means "cooked cream". This custard-like pudding has a rich flavor and silky smooth texture, in fact, the texture is what this dessert is all about. This is the perfect dinner party dessert as it is can be made ahead, and makes a stunning presentation, especially with the vibrant raspberry coulis.
1 cup whole milk
2 3/4 teaspoons gelatin
3 cups heavy cream
2 inch piece vanilla bean, slit lengthwise with paring knife
6 tablespoons granulated sugar
Pinch table salt
1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure the cream into a large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
3. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
BERRY COULIS:
12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
5 - 7 tablespoons granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon juice
1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) The panna cotta can be refrigerated in airtight container for up to 4 days.
To Unmold and Serve:
1. Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.
2. Using a moistened finger, press lightly around the periphery of the cream to
loosen the edges. Dip the ramekin back into the water for another three-count.
3. Invert the ramekin over your palm and loosen the cream by cupping your fingers between the cream and the edges of the ramekin
4. Gently lower the cream onto the plate and serve.