Panna Cotta with Raspberry Coulis

Directions

1. 1
   Make the panna cotta by pouring the milk into a medium saucepan then sprinkle the surface evenly with the gelatin and let it stand for 10 minutes to allow the gelatin to hydrate.
2. 2
   Make the raspberry coulis while the panna cotta is setting in the refrigerator by combining the raspberries, water, sugar, and salt together in a saucepan over medium heat. Cook, stirring often, until the sugar is dissolved and the berries are heated through, about 1-2 minutes.
3. 3
   Meanwhile, turn 32 cubes (2 ice trays) into a large bowl then fill with four cups of ice cold water; set aside.
4. 4
   Pour the mixture into a blender and puree until smooth, about 20 seconds.
5. 5
   Measure the heavy cream into a large measuring glass. With a paring knife, slit the vanilla bean pod down the center lengthwise, then scrape the vanilla seeds using the back of the knife.
6. 6
   Strain through a fine-mesh strainer into a measuring cup, pressing and stirring the puree with a rubber spatula to get as much seedless puree as possible.
7. 7
   Place the entire pod into the cream once the vanilla seeds have been removed and also placed into the cream; set aside.
8. 8
   Add the lemon juice; mix well.
9. 9
   Place 8 glass dessert dishes, ramekins, or wine glasses on a baking sheet; set aside.
10. 10
    Cover with plastic wrap and place in the refrigerator for at least an hour, or until needed.
11. 11
    Now that the gelatin has had time to hydrate, heat the milk over high heat, stirring constantly, until the gelatin is dissolved and the mixture registers 135 degrees on an instant-read thermometer, about 1 1/2-2 minutes.
12. 12
    Pour some raspberry coulis on top of the panna cotta then serve. Enjoy!
13. 13
    Remove the pan from the heat and add the sugar and salt; whisk until well combined and the sugar is dissolved, about 1 minute.
14. 14
    Stirring constantly, slowly pour the heavy cream with the vanilla into the saucepan of milk, then transfer the mixture to a medium bowl and set the bowl in the ice-water bath.
15. 15
    Stir the mixture frequently until the it thickens to the consistency of eggnog and registers 50 degrees on an instant-read thermometer, about 10-15 minutes.
16. 16
    Strain the mixture into a large measuring cup or pitcher, then divide it evenly among the dessert dishes or ramekins. Cover the baking sheet with plastic wrap (or each ramekin individually), making sure that the plastic does not mar the surface of the cream; refrigerate until just set (the mixture should wobble when shaken gently), about 4 hours.