How to Make Lemon Cake With Raspberry Sauce

Lemon Panna Cotta With Raspberry-Orange Sauce

You can use either fresh or frozen berries for this recipe.

Recipe Summary Lemon Panna Cotta With Raspberry-Orange Sauce

You'll love this silky-smooth dessert.

Ingredients | Lemon Cake With Raspberry Sauce

3 cups heavy cream

½ cup sugar

1 ½ 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

Directions

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.

Info | Lemon Cake With Raspberry Sauce

Servings: 8 Yield: 8 servings

TAG : Lemon Panna Cotta With Raspberry-Orange Sauce

Desserts, Fruit Dessert Recipes, Raspberry Dessert Recipes,