1 1/2 tsp. plain gelatin
6 Tbsp. milk
1 2/3 c. heavy cream
1/4 c. sugar
1/4 tsp. vanilla
pinch of salt
1/3 c. sugar
2 Tbsp. fresh lemon juice
1/3 c. plus 2 Tbsp. water
6 oz. frozen raspberries, unsweetened (1 1/4 c. thawed)
1 tsp. cornstarch
GARNISH: mint leaves, lemon balm leaves, lemon verbena
Sprinkle gelatin over milk in a bowl and let stand until softened (2 minutes) Heat cream and sugar in heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Stir in vanilla and a pinch of salt. Pour into oiled shallow dish or 6 ramekins (4 - 5 oz. each)
RASPBERRY SAUCE: Bring sugar, lemon juice, and 1/3 cup water to boil in a small saucepan. Simmer, stirring, 2 minutes. Add raspberries and return to a boil. Strain mixture into small saucepan.
Stir cornstarch with 2 Tbsp. water. Mix with strained raspberry sauce. Bring to a boil over moderate heat, stirring constantly. Boil, stirring, 2 minutes.
Pour into bowl and chill, covered, until firm, about 4 hours. Run a knife around edges and dip bottoms of ramekins briefly into warm water, to loosen, and invert on individual dessert dishes. Pour sauce over and garnish.
Panna Cotta in Italian means "cooked cream".