Food Network UK

Lemon panna cotta with raspberry coulis

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Ingredients

  • 900ml double cream
  • 225g sugar
  • 1 tbsp plus 1 tsp unflavoured gelatine powder
  • 2 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest

  • For the raspberry coulis:

  • 475g fresh raspberries, reserve 6 for garnish

Use imperial measurements

Method

How to make Lemon panna cotta with raspberry coulis

1) In a saucepan, gently heat the cream. Add the sugar and gelatine. Once dissolved, add the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please 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:

Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend raspberries in a food processor. Strain the puree into a fine sieve over a bowl, using a rubber spatula. Discard the seeds.