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4 cups heavy cream
1 1/2 cups sugar, divided
4 1/2 tsp unflavored gelatin (1 1/2 packets)
3 tsp lemon zest
Juice of 1/2 lemon
3 tbsp water
1 lb fresh raspberries
6 lemon twists
Heat cream in sauce pan. Add 1 cup sugar and gelatin stirring until dissolved. Add lemon zest and lemon juice, simmer 10 minutes.
Pour thickened mixture into 6 ramekins, refrigerate 5 hours.
Heat remaining sugar and water stirring until dissolved. Add raspberries and puree. Strain to remove seeds, cover and refrigerate.
Immediately before serving, slide panna cotta onto plate, drizzle with sauce, garnish with fresh berries and lemon twist.
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