Lemon-ricotta panna cotta with raspberries

Ingrédients

• 250 ml heavy cream
• 250 g ricotta
• 60 g fine granulated sugar
• Zest and juice of 1 organic lemon
• 3 gelatin sheets
• 200 g fresh or frozen raspberries
• 2 tbsp icing sugar
• Splash of lemon juice (for the sauce)

Préparation

1. 1

   Soak the gelatin sheets in cold water for 5 minutes until soft.Put the cream, sugar and the grated lemon zest in a saucepan and heat over medium heat. Stir well and bring just to a simmer.Remove the pan from the heat. Squeeze the gelatin sheets well and dissolve them into the warm cream mixture while stirring.Place the ricotta and the lemon juice in a large mixing bowl. Gradually pour in the warm cream mixture and whisk until smooth and lump-free.Divide the mixture among 4 greased molds or glasses. Cover and chill for at least 4 hours, preferably overnight.For the raspberry sauce, put the raspberries, icing sugar and a splash of lemon juice in a small bowl and roughly mash with a fork. Optionally warm briefly in a small saucepan for a warmer sauce.Take the panna cottas out of the fridge. Briefly dip a mold in warm water and invert it carefully onto a plate, or serve straight in the glass. Spoon the raspberry sauce over and serve immediately.