Raspberry Panna Cotta

• 1 (1-oz.) envelope unflavored gelatin
• 2 cups cold milk
• 2 pt. fresh raspberries
• 3 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cardamom (optional)
• 1/3 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon table salt
• 1 1/2 cups heavy cream
• Garnishes: fresh rosemary sprigs, fresh raspberries

1. Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.
2. Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.
3. Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat; stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.

unflavored gelatin, cold milk, fresh raspberries, sugar, lemon juice, ground cardamom, sugar, vanilla, salt, heavy cream, rosemary sprigs

Taken from www.myrecipes.com/recipe/raspberry-panna-cotta (may not work)