Lemon panna cotta with raspberry coulis
This mouth-watering recipe is ready in just 15 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) In a saucepan, gently heat the cream. Add the sugar and gelatine. Once dissolved, add the grated lemon and lemon juice. Bring the cream to a simmer, to infuse the flavours, for about 10 minutes.
2) When the mixture thickens, pour it into six ramekins. Place the ramekins onto a tray and then put them in the refrigerator to chill and set, about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
Raspberry coulis:
Blend raspberries in a food processor. Strain the puree into a fine sieve over a bowl, using a rubber spatula. Discard the seeds.
2) When the mixture thickens, pour it into six ramekins. Place the ramekins onto a tray and then put them in the refrigerator to chill and set, about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
Raspberry coulis:
Blend raspberries in a food processor. Strain the puree into a fine sieve over a bowl, using a rubber spatula. Discard the seeds.
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Overall Rating:
4.70
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