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Lemon Panna Cotta With Raspberry-Orange Sauce
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Creamy lemon dessert topped with homemade raspberry sauce infused with orange liqueur, using fresh and frozen raspberries.
Ingredients:
  • 3 cups heavy cream
  • 0.5 cup sugar
  • 1.5 teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • 4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
  • 1 (12 ounce) package frozen raspberries
  • 6 tablespoons sugar
  • 1 (6 ounce) container fresh raspberries
Instructions:
  • In a large saucepan over medium-low heat, gently simmer cream, 1/2 cup sugar, and lemon zest. In a small bowl, soften gelatin in 2 tablespoons of cold water, then whisk into the cream mixture along with 2 tablespoons of orange liqueur.
  • Pour the cream mixture into greased 4-ounce ramekins or custard cups, ensuring they are not too oily. Place in a shallow pan, cover with plastic wrap, and refrigerate until set for at least 4 hours, ideally overnight.
  • Allow raspberries to thaw slightly on the countertop. Then, blend them in a food processor with 6 tablespoons of sugar and 2 tablespoons of orange liqueur. Pour the sauce into a medium bowl (strain through a sieve for a seedless sauce). Mix in fresh raspberries and let it sit for about 1 hour.
  • To serve, gently slide a thin-bladed knife around each dessert to release it; invert onto a dessert plate. Drizzle raspberry sauce around the panna cotta and enjoy!

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