Vanilla Panna Cotta with Raspberry and Lemon

Panna cotta is an Italian dessert that’s a simple pudding of milk thickened with gelatin. As with all things Italian, its simplicity in preparation does not mean a lack of complex flavor, especially when the dish is augmented with local fruit.

As an all-day restaurant, Liberty Market, co-owned by David and Kiersten Traina and Joe and Cindy Johnston, features a broad variety of sweets, including this vanilla panna cotta with fresh raspberry coulis and the scent of lemon. A sprinkle of finishing salt pushes the dish over the top, if you’re so inclined.

Vanilla Panna Cotta with Raspberry and Lemon

Yields: eight, 4 oz servings

1ea Panna cotta1 raspberryRaspberry powderDried lemon sliceFresh lemon zest

Vanilla panna cotta:

6 sheets gelatin (let bloom in ice water until softened)12 oz milk32 oz heavy cream5 oz sugar2 Tbsp vanilla bean paste

Raspberry coulis:

4 cups raspberries1 cup sugar2 lemons, zested and juiced2 lemons cut into ¼ inch wheels

Oven-dried lemon slices, for garnish

Make vanilla panna cotta. In a large pot, simmer milk, cream and sugar. Remove from heat. Add vanilla and gelatin, stirring to dissolve.

Make raspberry coulis. Boil together all ingredients for 3 minutes or until raspberries break down. Remove from stove and blend mixture until smooth. Be cautious because coulis will be hot. Strain and cool.

Roast lemon slices. Take cut lemons and place slices on a parchment-paper-lined baking sheet. Bake at oven’s lowest temperature for 4 to 5 hours. Rotate sheets and flip the lemons every hour or so for even drying. Store in an airtight container until ready to use.

Assemble in serving glasses. Add a small layer of raspberry coulis to each 5-ounce glass, slowly pour panna cotta over the mixture to cover. Refrigerate until set, at least four hours. Top with raspberry powder, dried lemon slices and lemon zest.