Lemon Panna Cotta With Raspberry/Orange Sauce

1. 1

   Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.

2. 2

   Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water.

3. 3

   Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.

4. 4

   Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).

5. 5

   Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.

6. 6

   Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor

7. 7

   Transfer sauce to a medium bowl.

8. 8

   Stir in fresh raspberries and let stand about 1 hour.

9. 9

   When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold.

10. 10

    Spoon raspberry sauce around panna cotta and serve!

11. 11

    I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).

12. 12

    You can also substitute strawberries for the raspberries!

* Per serving · 4 servings · Values may vary.

No additional tips available.