Lemon Crème Panna Cotta with Raspberry Coulis

bakingwithnessa

This Panna Cotta is rich, creamy, full of lemon flavor and perfectly balanced with the sweet raspberry coulis!

Prep Time 15

Set in Freezer 4

Total Time 4 15

Course Dessert

Cuisine Italian

Servings 6

Place the gelatin in a small bowl full of cold water. Let it set for 10min.
In the medium sauce pan, heat on medium low the heavy whipping cream, lemon zest, lemon juice and sugar together. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved. N.B. If you prefer not to have the lemon zest, pass your lemon cream through the sieve, before going to the next step of the recipe.
Fill the 6 wells of your Flexipan® with your lemon panna cotta, cover with your Medium Bonmat and freeze for a minimum of 4 hours or best overnight.

Place your washed raspberries into your blender, mix until puréed. Pass it through the sieve in order to remove all the seeds. Transfer your raspberry coulis to your Pastry bag. Set aside.
When ready, take your Flexipan® out of the freezer. Peel each lemon creme panna cotta and transfer them directly onto your individual plates. Pipe your raspberry coulis in each well. Decorate to your liking. Allow 15 minutes to defrost at room temperature, or more if refrigerated. Enjoy & Bon Appétit!