Lemon Panna Cotta With Raspberry-Orange Sauce Recipe - Allrecipes.com
Lemon Panna Cotta With Raspberry-Orange Sauce Recipe

Lemon Panna Cotta With Raspberry-Orange Sauce

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"You'll love this silky-smooth dessert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2005

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

 
Most Helpful Critical Review
May 31, 2013

I was looking forward to trying this, and must admit that I am bewildered by all the great reviews. Despite the bit of lemon rind, and the Grand Marnier, it was quite tasteless. After all, it basically was mostly heavy cream with gelatin, a little sugar and a bit of flavor. It needs more lemon and maybe some vanilla, or more Grand Marnier and orange zest. However, the raspberry sauce was very good.

 
Feb 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.

 
Feb 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.

 
Mar 29, 2011

made EXACTLY as written. this was extraordinary. simple, easy to make. lovely flavor (although could have stood a touch more lemon flavor). The sauce was delightful. Served this for dessert after a steak dinner and it was the perfect finish to a heavy meal. I will make this time and time again!

 
Aug 05, 2010

I'm not sure why, but I always believed that Panna Cotta was difficult, time consuming or complicated. I could not have been more wrong! This was so easy, fast and fun to make and the outcome is fantastic! I followed the recipe exactly. We loved it. I am sure I will be making this often. Thanks for sharing!

 
May 25, 2011

Fantastic for those who like orange liqueurs. This is my absolute favorite panna cotta recipe and there are many out there. Thanks for putting on this site.

 
Feb 17, 2008

Great recipe, very fresh tasting even without the carton of fresh raspberries. I added a teaspoon of pure vanilla extract with the geletin, just for a little more depth of flavor.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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