Lemon-Infused Panna Cotta with Raspberry Coulis

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky smooth panna cotta infused with fresh lemon zest, topped with a vibrant homemade raspberry coulis for a bright and elegant dessert. This Italian-inspired recipe, ready in about 20 minutes, layers heavy cream, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 6 Italian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 2 1/4 tsp unflavored gelatin over 3 tbsp cold water and let bloom for 5 minutes.
  2. Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 1 tbsp lemon zest; heat over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
  3. Step 3: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved; add 1 tsp vanilla extract and mix well.
  4. Step 4: Strain the mixture through a fine mesh sieve into a large measuring cup, then pour evenly into 6 small ramekins or glasses.
  5. Step 5: Refrigerate panna cotta for at least 4 hours or until set.
  6. Step 6: Meanwhile, blend 1 1/2 cups fresh raspberries with 2 tbsp powdered sugar and 1 tbsp lemon juice until smooth; strain to remove seeds.
  7. Step 7: To serve, spoon raspberry coulis over each panna cotta and garnish with a few whole raspberries if desired.

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