Another way to use up the raspberry sauce is to top it on panna cotta. Adding a few fresh raspberries adds some depth. You can also make it simpler, by adding fresh fruit, such as peaches.
For the panna cotta, I used the Buttermilk Panna Cotta with Tropical Fruit recipe from Epicurious. Note what I did differently after the jump.
Buttermilk Panna Cotta
Makes 6 servings
2 tablespoons water
2 teaspoons unflavored gelatin
1 cup whipping cream
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
raspberries and raspberry sauce or peaches
1) Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over.
2) Let stand until gelatin softens, approximately 10 minutes.
3) Combine whipping cream and sugar in heavy medium saucepan.
4) Stir over medium heat until sugar dissolves and mixture is hot but not boiling.
5) Remove from heat.
6) Add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth.
7) Cool mixture to room temperature, about
8) Stir buttermik and vanilla extract into cream mixture.
9) Pour mixture through fine strainer into 4-cup measuring cup.
10) Divide mixture among six 3/4-cup custard cups or ramekins.
11) Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.