Lemon Panna Cotta With Raspberry/Orange Sauce

READY IN: 35mins
YIELD: 8 4oz cups




  • Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
  • Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
  • Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
  • Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
  • Transfer sauce to a medium bowl.
  • Stir in fresh raspberries and let stand about 1 hour.
  • When 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!
  • I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
  • You can also substitute strawberries for the raspberries!