Ingredients
Raspberry Panna Cotta
4 oz  Heavy cream
10 oz  Milk
1/2 cup  Sugar
1 ea  Vanilla bean, split in half lengthwise, scrape inside
2/3 cup  Ricotta, fresh
.17 oz  Sheet Gelatin
1/2 cup  Heavy cream, whipped
2 tbsp  Sweet preserved lemons, minced
1 lb  Raspberries and Stawberries, fresh
2 cup  Raspberry Purée

Sweet Preserved Lemons
10 ea  Lemons, halved crosswise, juice and pits removed
1 lb  Sugar

Preparation
Raspberry Panna Cotta
Combine heavy cream, milk, sugar, and Vanilla Bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice. Slowly whisk into the cooling mixture the softened Sheet Gelatin. Cool to room temperature. Slowly, fold in whipped cream. Fold in minced sweet preserved lemons.

 Sweet Preserved Lemons
Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat two more times, using fresh water each time. After final blanching, drain peels. In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add blanched peels. Cook for 5 minutes. Turn of heat and transfer to a covered container. Allow to cool in refrigerator.

Setting
Arrange raspberries in the bottom of a mould. Smooth the top and allow to chill for at least 1 hour. Pour enough Raspberry Purée to cover the surface of the panna cotta. Chill at least 1 hour to set completely. Served chilled.

Decoration
Garnish with fresh strawberries and raspberries.

Specialty Ingredients
#90070 Sheet Gelatin
#90071 Vanilla Beans, Madagascar
#28002 Ponthier Raspberry Purée