Panna Cotta
Refrigerate these silky puddings for at least six hours and up to one day before serving.

1/4 cup cold water
2 1/2 tsp unflavored gelatin (from 2 packages)
3 cups whipping cream
1 cup sugar
1 1/2 tsp vanilla extract

1. Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
2. Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Raspberry Sauce
“This sauce is delicious on the panna cotta” - Barbara

1 12-ounce package frozen unsweetened raspberries, thawed, drained
3 tbsp plus 1/4 cup sugar

1. Place raspberries in small bowl. Crush lightly with back of spoon.
2. Stir in 3 tablespoons sugar. Set sauce aside.