- 1 12-ounce package frozen unsweetened raspberries, thawed, drained
- 3 tablespoons plus 1/4 cup sugar
- Nonstick vegetable oil spray
- 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
- 1 1/4 teaspoons unflavored gelatin
- 1 3/4 cups whipping cream
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons Frangelico (hazelnut liqueur; optional)
- Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside.
- Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
- Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
- Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.