Lemon Panna Cotta With Raspberry Coulis

Total Time:
6 hr 15 min
Prep:
5 min
Inactive:
6 hr
Cook:
10 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 4 cups heavy cream
  • 1 cup sugar
  • 1 tablespoon plus 1 teaspoon unflavored gelatin powder
  • 2 tablespoons grated lemon zest
  • 1/2 lemon, juiced
  • Raspberry Coulis:
  • 1 pint fresh raspberries, reserve 6 for garnish
Directions

In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.

For raspberry coulis

In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

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    This recipe is featured in:

    Spring Produce Guide