Cream Cheese Gelatins with Raspberry Sauce
Soak the gelatin in a bowl of cold water until softened, about 10 minutes.
Mix egg yolks with powdered sugar until creamy. Stir in cream cheese, orange and lemon zests, lemon juice and 2 tablespoons honey. Mix well. In a small saucepan, cook gelatin over low heat, stirring, until dissolved. Stir some of the cream cheese mixture with the gelatin, then stir with the remaining cream cheese mixture. Line heart shaped ramekins with foil. Pour cream cheese mixture into ramekins and refrigerate about 3 hours.
Rinse berries and set a few aside for garnish. Mix remaining berries with powdered sugar and sherry and bring to a boil. Simmer for a few minutes, then strain through a sieve and let cool.
To serve, invert ramekins onto plates and remove foil. Drizzle with raspberry sauce and garnish with mint leaves and reserved raspberries.