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Ingredients
- 3 C. heavy cream
- 1/2 C. plus 6 T. sugar
- 1 1/2 tsp. very finely grated lemon zest
- 1 package (2 tsp.) unflavored gelatin
- 4 T. orange flavored liqueur (such as Grand Marnier) divided
- 12 oz. bag frozen raspberries
- 6 oz. container fresh raspberries
Details
Servings 8
Preparation
Step 1
1. Bring cream, 1/2 C. sugar and lemon zest to a simmer in a large saucepan over medium-low heat.
2. Meanwhile, in a small bowl, soften gelatin in 2 generous T. cold water. Whisk softened gelatin and 2 T. orange liqueur into cream mixture.
3. Pour cream mixture into 8 4-oz. 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.
4. Partially thaw raspberries on countertop. Place in food processor fitted with the metal blade and add remaining 6 T. Sugar and 2 T. 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.
5. 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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