PANNA COTTA WITH CRUSHED RASPBERRY SAUCE

Steps:

• 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. Divide among prepared cups.
• Chill until cold, about 2 hours. Cover and chill overnight.
• Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.