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Panna Cotta

7 cups milk, divided
2 cups heavy whipping cream
3 vanilla beans, split lengthwise, or 1 tbsp vanilla extract
Zest of 1 lemon
4 envelopes unflavored gelatin
1 cup sugar

Raspberry or Apricot Sauce, see below
Mint leaves, for garnish

In saucepan, combine 6 cups milk, whipping cream, vanilla beans
(if using) and lemon zest. (If using vanilla extract, do not add
now.) Set pan over medium-high heat, cover and bring just to boil.
Remove from heat. Let steep, covered, about 1 hour.

Sprinkle gelatin over remaining cup milk; let sit until dissolved.
Return milk and cream mixture to simmer. Remove from heat and whisk
in dissolved gelatin and sugar until smooth. Strain mixture into
pitcher or bowl with lip. If using vanilla extract, add now, or
scrape vanilla seeds out of bean and stir into cream. Pour into 12
ramekins or other small molds. Chill until set, at least 2 hours.

To serve, spread a couple of tablespoons of sauce on a plate. Dip
the molds into hot water to loosen custard. Unmold each in the
puddle of sauce. Drizzle with additional sauce. Garnish with mint
leaves.


RASPBERRY SAUCE

1 pint fresh raspberries
3 tablespoons confectioners' sugar, or to taste

Reserve a few of the prettiest berries for garnish. Puree remaining
raspberries and sugar in blender or food processor until smooth.
Press through a sieve to extract the seeds. Refrigerate until
needed.


APRICOT SAUCE

1 cup dried apricots
3 cups water
1 tablespoon sugar

Place apricots and water in saucepan and bring to boil. Reduce heat
and simmer 20 to 30 minutes until water is reduced by about 1/3.
Puree in blender or food processor. Strain. Stir in sugar.

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