Lemon Panna Cotta with Limoncello Raspberries

Ok Ok Ok, quit bitching.  Yes, it's ANOTHER dessert recipe.  I can't help it.  This is a simple, yet elegant dessert.  I was looking for a panna cotta recipe and I found this one on the Cook's Illustrated web site.  I did tweak it just a tad.  I macerated some raspberries in limoncello for about 1/2 hour.  Then I topped the panna cotta with the raspberries.  Be careful not to add too much limoncello on top.  It can be a little overpowering for the dessert.  I made mine in ramekins, dislodged from the ramekin onto cold dessert plates but you can just as easily use wine goblets or any clear glass vessel and then put the rasperries on top.  Very very good.  And you might even have a little glass of limoncello after!  Serves 8

Lemon Panna Cotta with Limoncello Raspberries
1       pint fresh raspberries
1/4 cup limoncello
8          sprigs of mint

1	cup whole milk
2 3/4	teaspoons gelatin
3	cups heavy cream
2	inch piece vanilla bean , slit lengthwise with paring knife (or substitute 2 teaspoons extract)
4	pieces lemon zest (about 2 inches long by 1/2 inch wide), cut into julienne strips
1/4	cup fresh lemon juice from 2 medium lemons
6	tablespoons granulated sugar
	pinch table salt

Instructions:

 Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream. Place pod in cream along with seeds, add julienne lemon peel, and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet . Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.  Stirring constantly, slowly pour cream mixture into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, stir in lemon juice, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours. About 1/2 hour before serving, put the raspberries in a small non reactive bowl.  Pour the limoncello on top and stir gently.  When ready to serve panna cottas, if using ramekins, using a sharp knife, gently run the edge of the knife around the edge of the ramekin.  Shake gently to dislodge.  Spoon a small amount of raspberries and limoncello on each.  Top with a sprig of mint.