Lemon Panna Cotta With Raspberry Coulis

• 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

1. In a saucepan gently heat the cream.
2. Add the sugar and gelatin.
3. Once dissolved add the grated lemon and lemon juice.
4. Bring the cream to a simmer infusing the flavors for about 10 minutes.
5. Once it thickens pour mixture into 6 ramekins.
6. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight.
7. Serve with raspberry coulis and top with a fresh raspberry.
8. For raspberry coulis
9. In a food processor puree raspberries.
10. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

heavy cream, sugar, unflavored gelatin powder, lemon zest, lemon, fresh raspberries

Taken from www.foodnetwork.com/recipes/danny-boome/lemon-panna-cotta-with-raspberry-coulis-recipe.html (may not work)