Mint-Raspberry Panna Cotta

Bloom the gelatin for the mint layer according to package directions.

Combine cream, milk, mint paste, sugar, and vanilla in a saucepan and bring to a boil.

Blend with an immersion blender, then strain over the gelatin.

Divide among molds—about 5 oz each—and freeze for 1 hour.

Bloom the gelatin for the cream-raspberry layer according to package directions.

Combine cream, raspberries, and sugar in a saucepan and bring to a boil.

Blend with an immersion blender, then strain over the gelatin.

Divide among molds—about 4.5 oz each—at room temperature and freeze for 35-40 minutes.

For the berry-fruit layer, combine all ingredients in a saucepan, bring to a boil, and let it bubble for another couple of minutes.

Let cool slightly, pour about 4 oz into each glass, and let set for half an hour.