Traditional Panna Cotta with a Raspberry Sauce

Try this delicious recipe for a simple yet fulfilling dessert.

4 cups heavy cream
1/2 cup sugar, plus 2 tablespoons
2 teaspoons vanilla
2 packets of powdered gelatin
zest of 1 lemon
6 tablespoons cold water
6 ounce package fresh raspberries

Simmer cream, lemon zest, and 1/2 cup sugar in a saucepan and heat until all of the sugar is completely mixed in.  Turn off heat and mix in vanilla.  Meanwhile, add gelatin to the 6 tablespoons of water in a mixing bowl and let set for 5-10 minutes.  Strain cream mixture into the bowl (to remove zest) and mix thoroughly.  Pour into small cups and refrigerate for 4 hours.  For the sauce: Slowly heat the raspberries with 2 tablespoons sugar, mashing as they heat up.  Heat until raspberries are broken down into a thick liquid.  You can also puree them in a blender to speed the process.  Strain out the seeds and put into a bowl.  Put in the refrigerator.  When serving, you can put a couple tablespoons of raspberry into the serving cup, or you can place the panna cotta on a plate and put the raspberry sauce on top or on the side.  Makes between 6-8 servings.