Raspberry-Lemon Panna Cotta

Raspberry-Lemon Panna Cotta
4 cups heavy cream
1 1/2 cups sugar, divided
4 1/2 tsp. unflavored gelatin (or 1 1/2 packets)
3 tsp. lemon zest
Juice from 1/2 fresh lemon
3 Tbsp. water
1 Lb. fresh raspberries (reserving a few for garnish)
6 lemon twists (for garnish)

Heat cream in saucepan. Add 1 cup sugar and gelatin; stir until dissolved. Add lemon zest and lemon juice; simmer for 10 minutes. Pour thickened mixture into 6 ramekins; refrigerate for 5 hours.

Heat remaining sugar and water; stir until dissolved. Add raspberries; puree. Strain to remove seeds; cover and refrigerate.

Immediately before serving, slide the panna cotta onto a plate and drizzle with sauce. Garnish with whole raspberries and a lemon twist. Refrigerate any leftovers.

Makes 6 servings.