A homemade raspberry sauce - made with fresh and frozen raspberries and orange liqueur - finishes this creamy lemon dessert.
INGREDIENTS (for 8 servings):
- 3 cups heavy cream
- 1/2 cup sugar
- 1 1/2 teaspoons very finely grated lemon zest
- 1 (.25 ounce) envelope unflavored gelatin
- 4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
- 1 (12 ounce) package frozen raspberries
- 6 tablespoons sugar
- 1 (6 ounce) container fresh raspberries
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.
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.
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.
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.
This recipe was originally featured in the USA WEEKEND article Spring Chicken Holiday Meal on March 20, 2005.
Find the Perfect Recipe from Pam Anderson.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.