Lemon Panna Cotta With Raspberry Coulis

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When I added the lemon juice, it produced exactly what I suspected it would, a large batch of curdled cream. Not that velvety, smooth, decadent texture I think of when I think of panna cotta. Next time, I will reduce the sugar, leave out the lemon juice, scrape a vanilla bean, remove the lemon zest with a vegetable peeler, and strain before placing in ramekins.
I added a spiced blueberry compote and a basil simple syrup in imitation of a local restaurant dessert.

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The recipe produced a delicious lemon panna cotta. Heeding the advice of others, the amount of unflavored gelatin was decreased to 1 whole packet plus 1 teaspoon dissolved in a small amount of liquid and then added to the cream to prevent clumping. This amount of gelatin resulted in the correct consistency for the finished product. Confectioner's sugar was utilized for it's ability to dissolve quickly allowing for ease of incorporation into the simmering cream. One tablespoon of confectioner's sugar was also added to the raspberry coulis to sweeten it slightly. Several fresh, whole raspberries were paced on top of each individual serving in addition to the raspberry coulis for additional decorative appeal. This recipe is elegantly simple and always popular. It is a particularly good choice for summertime.

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excellent dessert : I followed people's advice for the gelatin and it worked perfectly.

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I've had terrific luck with this recipe and I've made it several times. It also works just as well with blueberries and blackberries. Basically whatever fruit is fresh and has the best price that day. Coulis is pretty easy and a little of your favorite liqueur can send it over the top. Using unflavored gelatin, however, is a bit of a problem. Granulated gelatin usually comes in 1/4 oz. packets and that comes out close to 1 tablespoon of powder. I can see that two full packets would probably be too much. Therefore, use 1 whole packet plus 1 teaspoon out of the second or use 5 or 6 gelatin sheets (much more forgiving in my experience.

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The flavors of this panna cotta were great, but the texture was a major turnoff. The recipe called for what turns out to be 2 packets of gelatin. Too much! The panna cotta came out "chewy." I brought it to room temperature which made the texture softer, but would have liked it chilled. I also used blackberries and pureed with 1 tablespoon of sugar and topped with whole blackberries. I would make this again but with less gelatin next time.