Limoncello Panna Cotta with Raspberry Coulis

In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes to bloom.

In a saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and the mixture is just simmering (do not boil).

Remove from heat and stir in the bloomed gelatin until completely dissolved. Add the limoncello and stir to combine.

Pour the mixture into individual ramekins or small bowls. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

While the panna cotta is setting, prepare the raspberry coulis. Combine raspberries, powdered sugar (if using), and lemon juice (if using) in a blender or food processor.

Blend until smooth. Strain the coulis through a fine-mesh sieve to remove seeds, if desired. Chill until ready to serve.

To serve, unmold the panna cotta by gently loosening the edges with a knife. Invert onto a plate. (Optional: Dip the bottom of the ramekin briefly in warm water to help release the panna cotta).

Drizzle with raspberry coulis and serve immediately.