Lemon Panna Cotta With Raspberry Coulis

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.

Total Time:   6 hr 15 min
Prep   5 min
Inactive   6 hr 0 min
Cook   10 min

Yield:   6 servings

Source: http://www.foodnetwork.com/recipes/danny-boome/lemon-panna-cotta-with-raspberry-coulis-recipe/index.html?oc=linkback