Lemon Panna Cotta With Raspberry Coulis

1. 1

   In a saucepan gently heat the cream.

2. 2

   Add the sugar and gelatin.

3. 3

   Once dissolved add the grated lemon and lemon juice.

4. 4

   Bring the cream to a simmer infusing the flavors for about 10 minutes.

5. 5

   Once it thickens pour mixture into 6 ramekins.

6. 6

   Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight.

7. 7

   Serve with raspberry coulis and top with a fresh raspberry.

8. 8

   For raspberry coulis

9. 9

   In a food processor puree raspberries.

10. 10

    Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

* Per serving · 4 servings · Values may vary.

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