Lemon Panna Cotta with Raspberries **

From Danny Boome at Food Network

It felt like a panna cotta day :)  I found this recipe on Food Network.  The only thing I did different was use fat-free half and half instead of the heavy cream the recipe calls for.  The dessert still turned out great!

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

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.


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