Lime Mascarpone Panna Cotta With Raspberries

• 6 tablespoons fresh lime juice, divided
• 1 1/2 teaspoons grated lime peel
• 1 teaspoon unflavored gelatin
• 1 1/4 cups whipping cream, divided
• 1/2 cup mascarpone cheese or cream cheese
• 3/4 cup sugar, divided
• 1 tablespoon butter
• 1 1/2 6-ounce containers raspberries (about 2 cups)
• 1 lime

1. Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
2. Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
3. Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.

lime juice, lime peel, unflavored gelatin, whipping cream, mascarpone cheese, sugar, butter, containers raspberries, lime

Taken from www.epicurious.com/recipes/food/views/lime-mascarpone-panna-cotta-with-raspberries-235362 (may not work)