Lemon Panna Cotta With Raspberry Coulis

  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 5 min
  • Inactive: 6 hr
  • Cook: 10 min
  • Yield: 6 servings
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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


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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