Lemon Panna Cotta With Raspberry Coulis
- 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
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.
Recipe courtesy of Danny Boome