Lemon Panna Cotta with Raspberry Coulis

2 cups cream
1/2 cup sugar
1 1/2 tbsp gelatin powder
1 lemon, juiced
1 tbsp grated lemon zest
2 pints fresh raspberries

Method
In a sauce pan 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 together about 10 minutes. Once it thickens pour mixture into lightly oiled ramekins. Place moulds onto a tray and then place into the fridge to chill and set about 6 hours or overnight. Once ready to serve, take out of fridge and serve with raspberry coulis.

For raspberry coulis
In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula. Spoon raspberry coulis over panna cotta and top with a raspberry.