Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It’s delicious, and surprisingly easy to make!
A “Mediterranean” Themed Dinner Party!
What IS Lemon Panna Cotta?
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You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderfully decadent desserts you can check out, including:
- Raspberry Lemon Crumb Cake
- Lemon Cream Cheese Tart
- Mint Brownie Pie
- Bruléed Blood Orange Mini-Cheesecakes with Citrus Sauce
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Recipe Source: http://allrecipes.com (Submitted by USA WEEKEND columnist Pam Anderson)↓↓ PRINTABLE RECIPE BELOW ↓↓
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 1/2 teaspoons very finely grated lemon zest
- 1 (.25 ounce) envelope unflavored gelatin
- 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
- 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
- 1 (12 oz) pkg. frozen raspberries
- 6 Tablespoons granulated sugar
- 1 (6 oz) container fresh raspberries
- In a large saucepan (over medium-low heat), bring the whipping cream, 1/2 cup sugar and lemon zest to a simmer (but do not boil).
Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl. Stir and let sit for a couple minutes. Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.
Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary). Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).
While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade). Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.
Transfer the raspberry orange sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.
When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.
- Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!
Here’s one more to pin on your Pinterest boards!
Panna cotta is one of my favorite desserts. Great recipe. The orange flavor liquor added a great flavor to it. Thanks for sharing.
Good morning, Jeremy! Thanks for writing. Glad you like the recipe. Take care, and have a great day.