Lemon Panna Cotta With Raspberry Coulis

Name: Lemon Panna Cotta With Raspberry Coulis
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 6 servings
Cuisine: italian
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; 1 pint fresh raspberries, reserve 6 for garnish

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Level: Easy
Total: 6 hr 15 min

Prep: 5 min
Inactive: 6 hr
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 6 hr 15 min

Prep: 5 min
Inactive: 6 hr
Cook: 10 min

Yield: 6 servings

Ingredients

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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.