Yogurt Panna Cotta With Raspberry Coulis

• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup milk
• 3/4 cup milk
• 2 cups vanilla yogurt
• 1 teaspoon lemon rind, grated
• 3 tablespoons lemon juice
• RASPBERRY COULIS
• 10 ounces raspberries (use fresh or thawed frozen)
• 1 tablespoon sugar (to taste)

1. Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
2. Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
3. In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
4. Blend the milk mixture into the yogurt.
5. Pour into 6 ramekins and refrigerate until set - at least 4 hours.
6. RASPBERRY COULIS -.
7. Puree raspberries and sugar together. Strain.
8. Unmold panna cotta to serve. Spoon coulis around base.

unflavored gelatin, milk, milk, vanilla yogurt, lemon rind, lemon juice, coulis, raspberries, sugar

Taken from www.food.com/recipe/yogurt-panna-cotta-with-raspberry-coulis-433263 (may not work)