Lemon Panna Cotta With Raspberry Coulis (Danny Boome) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. For raspberry coulis
3. In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
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