Ingredients

• 4 cups heavy cream
• 1 cup sugar
• 1 tablespoon plus 1 teaspoon unflavored gelatin powder
• 2 tablespoons grated lemon zest
• 1/2 lemon, juiced
• 1 pint fresh raspberries, reserve 6 for garnish

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Instructions

1. 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.
2. For raspberry coulis
3. In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.