Mary Corpening Barber and Sara Corpening Whiteford
1 1/4 tsp. unflavored gelatin
1 cup milk
1 cup heavy cream
1/2 vanilla bean or 1/4 tsp vanilla extract
1/3 cup of sugar
pinch of Kosher Salt
1/4 tsp. Almond extract
3/4 fresh cup Raspberries
1) Whisk together the gelatin an milk in medium bowl. Set aside until the gelatin softens.
2) Combine cream, vanilla bean (if using), sugar and salt in a small pan over medium-high heat. Bring to a boil, whisking frequently.
3) Remove pan from heat. (If using the Vanilla Bean transfer the bean to a cutting board and let cool) Meanwhile add the cream mixture to gelatin, then add the almond extract (and Vanilla extract if not using bean) and whisk thoroughly.
(If using the bean, use a knife to split it lengthwise and scrape out the small seeds. Add those to the cream mixture)
4) Strain the mixture into a bowl and pour 1/2 cup into each of 4 martini glasses, juice cups, or ramekins. Drop 6 to 8 raspberries into each glass and refrigerate for about 2.5 hours.