Panna Cotta with Raspberry and Orange Sauce

Spray 6 ramekins or juice glasses with the nonstick cooking spray.

Add the half-and-half to a saucepan over low-medium heat (don’t let the mixture get too hot or come to a boil). When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it. Add the mascarpone and stir until melted.

Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved. Remove from the heat and let it stand for about 5 minutes.

Pour the mixture evenly into the ramekins or glasses. Cover and refrigerate for at least 4 hours, but ideally overnight.

Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice. Add the orange juice and confectioner’s sugar and mix together. Keep the berry mixture refrigerated until you’re ready to serve the panna cotta.

When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates. Drizzle the berry mixture over each serving.