Valentines - Panna Cotta with Caramel Sauce

Panna Cotta
(Italian Creme Custard) with Caramel Sauce

Mini Embossed Heart Pan
http://thepartyworks.com/product_info.php/cPath/3_6/products_id/3445

1-1/2 envelopes unflavored gelatin (approx. 1 tablespoon and 1/2 teaspoon)
1/2 cup milk
2-1/2 cups whipping cream, divided
1/2 cup plus 1 teaspoon confectioners' sugar, divided
1 tablespoon lemon zest, finely chopped
2 teaspoons vanilla

Dissolve gelatin into milk; let stand until softened, about 5 minutes.
Heat 1-1/2 cups whipping cream and
1/2 cup confectioners' sugar in heavy saucepan to a simmer.
Stir dissolved gelatin mixture and lemon zest into cream.
Cook and stir just long enough to melt the gelatin.
Transfer mixture into glass or stainless bowl set in a larger bowl filled with ice.
Stir in vanilla.
Cook, stirring occasionally, to room temperature.
Meanwhile, beat remaining 1 cup cream with 1 teaspoon confectioners' sugar until stiff peaks form.
Gently fold whipped cream into gelatin mixture.
Place mixture in the 6 pan cavities.
Chill overnight
.

Caramel Sauce:

1/2 Cup Each Granulated Sugar and Water

For caramel sauce, combine sugar with 1/4 cup water in small saucepan.
Heat to a boil; stir to dissolve sugar.
Cover with lid and boil 1 minute.
Uncover pan, boil without stirring, until mixture turns a light brown color.
Carefully add remaining water (mixture may splatter) and return to a boil.
Pour mixture into small bowl and cool to room temperature.
To serve; run a paring knife around edge of each mold and dip pan into hot water for 15 seconds.
Invert onto cookie sheet and shake gently to unmold.
Place on serving dish.
Drizzle caramel sauce over and around Panna Cotta.
Optional: Garnish with raspberries and mint.

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