1/1 Photo of Lemon Panna Cotta With Raspberry/Orange Sauce
Chef Nichol's Note:
This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!
My Private Note
Units: US | Metric
- 1Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
- 2Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
- 3Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
- 4Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- 5Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
- 6Transfer sauce to a medium bowl.
- 7Stir in fresh raspberries and let stand about 1 hour.
- 8When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
- 9I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
- 10You can also substitute strawberries for the raspberries!
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Nutritional Facts for Lemon Panna Cotta With Raspberry/Orange Sauce
Serving Size: 1 (176 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 450.9
- Calories from Fat 299
- Total Fat 33.2 g
- Saturated Fat 20.5 g
- Cholesterol 122.2 mg
- Sodium 36.5 mg
- Total Carbohydrate 38.1 g
- Dietary Fiber 3.3 g
- Sugars 32.2 g
- Protein 3.1 g
The following items or measurements are not included: