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Lemon Panna Cotta With Raspberry-Orange Sauce

Lemon Panna Cotta With Raspberry-Orange Sauce

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

You'll love this silky-smooth dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. 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 Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  2. Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
  3. Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
  4. When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.
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Reviews

INGELISE
28

INGELISE

3/21/2005

Delicious! but I'll add a little more lemon next time.

Kitchee
24

Kitchee

2/18/2006

Soooooo good. It's very simple to do so I probably make it far too much! The only thing I do dfferently is substitute orange juice for the liqueur.

Mereke
23

Mereke

2/12/2007

I loved this recipe and it was a hit with all my in-laws as well. I've now make it twice - the first time I used too much gelatin and it was a bit "tough". The second time it turned out much creamier. Word of advice - get the lemon rind as finely ground as possible and try to make sure it doesn't clump together in the panna cotta. I liked the sauce made with Grand Marnier. I had to subsitute raspberries for strawberries and the sauce still turned out delicious, though a bit sweeter than with raspberry. I would not recommend trying to make this days in advance of when you'll be serving it - it gets tried out and icky - it's much better if you make it only the day before or the morning before your event.

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