Yogurt Panna Cotta With Raspberry Coulis - cooking recipe

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup milk
3/4 cup milk
2 cups vanilla yogurt
1 teaspoon lemon rind, grated
3 tablespoons lemon juice
RASPBERRY COULIS
10 ounces raspberries (use fresh or thawed frozen)
1 tablespoon sugar (to taste)

Preparation

Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
Blend the milk mixture into the yogurt.
Pour into 6 ramekins and refrigerate until set - at least 4 hours.
RASPBERRY COULIS -.
Puree raspberries and sugar together. Strain.
Unmold panna cotta to serve. Spoon coulis around base.