Panna Cotta

To make the compote: Combine the fruit and wine in a non-aluminum saucepan and bring to a boil over medium heat. Reduce heat to simmer and cook until almost all liquid has evaporated, stirring occasionally with a wooden spoon to keep from sticking. Remove from heat and reserve.

Lightly butter eight 3/4-cup molds and place on a baking sheet. Dissolve the gelatin in the cold water. Combine the cream, milk, and sugar in a heavy saucepan. Scrape the seeds from the vanilla bean into the mixture with the point of a small knife, then drop the pods into the mixture. Bring the mixture to a simmer over medium heat and cook until it is reduced by one-fourth in volume, about 10 minutes. Remove from the heat and stir in the gelatin, stirring until it is completely dissolved. Strain through a fine-meshed sieve or chinoise into a bowl placed in a large bowl of ice. Stir the mixture until it cools and begins to thicken. Pour into the prepared molds and gently press plastic wrap over the tops. Refrigerate until firm, at least 4 hours. The molds will not set hard; they will shake slightly.

To make the puree: In a blender or food processor, puree all ingredients together until smooth. Strain through a fine-meshed sieve and put in a small bowl. Refrigerate until needed.

To serve: Wrap the outside of a mold in a warm towel for 10 seconds, then place a dessert plate over the mold and invert. Lift off the mold. Repeat with remaining molds. Spoon raspberry puree on the plates around the molds. Put the creme fraiche in a squeeze bottle and draw three thin circles in the puree around each mold. With the tip of a small knife, pull through the creme fraiche lines from the mold to the edge of the puree at intervals. Arrange small spoonfuls of fruit compote in the sauce around the mold. Place a mint leaf on top.