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Directions:
Add 1/4 cup milk into pot. Sprinkle gelatin onto milk and dissolve slowly on low heat, stirring occasionally. Reserve. If mixture solidifies, reheat to liquify.
Simmer together remaining milk, whipping cream, sugar and lemon zest for 5 minutes. Remove from heat, stir in vanilla and gelatin mixture and cool, stirring occasionally.
Oil six 1/2 cup ramekins or small bowls and strain in custard. Chill until set (about 4 hours).
Fruit and Sauce
In a small pot, simmer cranberry juice untilreduced by half (about 8 minutes). Whisk in red currant jelly until smooth. Pour half of sauce over fruit and toss together.
Fruit and Sauce
1 cup cranberry juice
1/2 cup red currant jelly
3 cups mixed berries
Turn out panna cotta onto serving plates. Garnish with berries and drizzle remaining sauce decoratively.
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