Pistachio Panna Cotta with Vanilla Syrup & Raspberry Drizzle

YIELD: Serves 6

• 2 tsp. gelatin
• 1 1/2 c. heavy cream
• 1/4 c. plus 2 tbs. sugar 
• 1/2 c. whole milk
• 1 1/2 tsp. pure almond extract
• 2 tbs. shelled pistachio nuts, finally chopped (or more depending on how much you like pistachios! :))
• Vanilla Syrup* 1 pint
• fresh Raspberries....if available or frozen and thawed...reserve juice, plus a little sugar to taste

1. Prepare the panna cotta: Place six 31/2-ounceramekins (3 inches in diameter,11/2inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
2. Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
3. Meanwhile, make the syrup and also puree 3/4 of berries with a little sugar. Reserve some to garnish on top.
4. To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins.
5. Drizzle each panna cotta with vanilla syrup, pureed berries, and a sprinkling of chopped pistachio nuts.
6. Serve and Enjoy!

VANILLA SYRUP
YIELD: Makes about 1/2 cup

• 1/2 c. sugar
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 2 tsp. Marsala wine

1. Stir together sugar, vanilla bean and seeds, and 1 1/2 cups water in a small saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
3. Reduce heat to medium-low; simmer until mixture has reduced to about 1/2 cup and has the consistency of a thin syrup, 25 to 30 minutes.
4. Pour syrup through a medium-mesh sieve into a small bowl. Let cool slightly, about 5 minutes.
5. Stir in Marsala, and set aside until ready to use.