Lemon Panna Cotta With Raspberry Coulis
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 711
- Total Fat
- 59
- Saturated Fat
- 37
- Carbohydrates
- 45
- Dietary Fiber
- 4
- Sugar
- 40
- Protein
- 5
- Cholesterol
- 217
- Sodium
- 64
- Total: 6 hr 15 min
- Prep: 5 min
- Inactive: 6 hr
- Cook: 10 min
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.