How to make Panna Cotta

1. Pour 1/4 cup water into a small bowl.  Sprinkle gelatin evenly on cool water.  (hot water will destroy the ability of the gelatin to thicken the liquid). Let stand 5 minutes.
2. Bring heavy cream, milk, and 1/3 cup sugar to a simmer in a heavy medium saucepan over medium heat.  Do NOT boil the milk.  Let it cool down to 150°F before adding the gelatin mixture if it boils.
3. Add gelatin mixture to the milk and whisk until the gelatin dissolves.
4. Add the yogurt to the milk and gelatin mixture.  Whisk until there are no lumps and the mixture is very smooth.
5. Whisk in the vanilla.
6. Pour the mixture into a measuring cup.
7. If using ramekins, lightly spray them with cooking spray.  Wipe out excess with a paper towel. Alternatively, dip a paper towel in a bit of vegetable or canola oil and lightly oil the inside of the ramekin.
8. Divide the mixture among 6 ramekins or serving cups.  
9. Cover and chill for at least 6 hours or best overnight.
10. It can be made 2 days ahead.
11. Keep refrigerated.

How to make the Raspberry Sauce

1. Combine frozen raspberries and 6 tablespoons of sugar in a medium saucepan over medium-high heat.
2. Stir until the berries thaw.  
3. Using a spoon, mash the berries with the back of a wooden spoon.
4. Lower the heat to medium-low and simmer for 5 minutes.
5. Over a bowl or 2 cup measuring cup, strain the raspberry sauce through a fine-mesh strainer. 
6. Discard the seeds.
7. Cover and refrigerate the raspberry sauce until ready to serve

How to Unmold and Serve the Panna Cotta

1.  Run a knife along the outer edge of the Panna cotta. 
2.  Place a serving plate on top of the ramekin.  Holding the dish and ramekin together, flip the plate over.
3.  Lift the ramekin.  If the Panna cotta sticks, dip the ramekin in hot water for 1-2 minutes and then do step 2 again.
4.  Spoon about 4 teaspoons of raspberry sauce on each Panna cotta.
5. Garnish with additional berries and a mint leaf.