To create this lovely flower-shaped panna cotta, we used a flower-shaped silicone mold from Wilton. Freeze the completed panna cotta in the mold to maintain each pretty petal during removal. Carefully separate the dessert from the molds while frozen, then let stand for 30 minutes to thaw before serving.
Lemon Panna Cotta with Raspberry Coulis
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 tablespoons cold water
- 1½ cups heavy whipping cream
- ½ cup sugar
- ¼ cup sour cream
- 1½ tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- Garnish: fresh raspberries, lemon curls
- 1 (6-ounce) container fresh raspberries
- ¼ cup sugar
- 2 tablespoons water
- For panna cotta: In a small bowl. combine gelatin and cold water; set aside for 5 minutes.
- In a medium saucepan, combine cream and sugar over medium heat, stirring until sugar dissolves. Add softened gelatin, stirring until gelatin dissolves. Remove from heat, and add sour cream, lemon zest, and lemon juice, whisking until smooth.
- Pour cream mixture into silicone flower molds. Refrigerate for 4 hours or until set. Serve with Raspberry Coulis. Garnish with fresh raspberries and lemon curls, if desired.
- For coulis: In the container of a blender or the work bowl of a food processor, process raspberries until pureed. Press puree through a fine-mesh strainer, discarding solids.
- In a small saucepan, combine raspberry puree, sugar, and water over medium heat. Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened. Let cool completely. Store in the refrigerator in an airtight container for up to 3 days.
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