Lemon Panna Cotta With Raspberry-Orange Sauce Best Family Recipes

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Lemon Panna Cotta With Raspberry-Orange Sauce

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

Ingredients :

  • 3 cups heavy cream
  • 1/2 cup sugar
  • 1 half of teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • four tablespoons orange-flavored liqueur (which includes Grand Marnier), divided
  • 1 (12 ounce) package deal frozen raspberries
  • 6 tablespoons sugar
  • 1 (6 ounce) box clean raspberries

Instructions :

Prep : Cook : 8M Ready in :
  • Bring cream, half of cup sugar and lemon zest to a simmer in a massive saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 beneficiant Tbs. Cold water. Whisk softened gelatin and a couple of Tbs. Orange liqueur into cream aggregate.
  • Pour cream mixture into 8 4-ounce ramekins or custard cups which have been gently covered with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate till set, at the least four hours, ideally overnight.
  • Partially thaw raspberries on countertop. Place in a food processor outfitted with the metal blade and add last 6 Tbs. Sugar and 2 Tbs. Orange liqueur. Transfer sauce to a medium bowl (in case you want a seedless sauce, strain first via a exceptional-mesh sieve). Stir in clean raspberries, and permit stand about 1 hour.
  • When geared up to serve, run a skinny-bladed knife around every dessert to loosen; flip onto a dessert plate to unmold. Spoon raspberry sauce round panna cotta and serve.

Notes :

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

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