For an extra smooth texture, use a high-quality heavy cream. Adjust the amount of sugar in the raspberry sauce to your liking, depending on the sweetness of the raspberries. If you don't have orange-flavored liqueur, you can substitute with orange juice or a bit of orange extract. The panna cotta can be made up to 2 days in advance. Store it covered in the refrigerator.
Lemon Panna Cotta With Raspberry-Orange Sauce
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS48
Indulge in this exquisite Lemon Panna Cotta, a dessert that dances on the palate with its velvety texture and bright, citrusy notes. Paired with a vibrant raspberry-orange sauce, this elegant treat is perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol122 mg
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Fiber3 g
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Protein3 g
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Saturated Fat21 g
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Sodium37 mg
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Sugar35 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, combine the heavy cream, 1/2 cup sugar, and lemon zest. Heat over medium-low, stirring occasionally, until it reaches a gentle simmer. (Approximately 5-7 minutes)
02 Step
Recipe View While the cream mixture heats, soften the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to soften.
03 Step
Recipe View Whisk the softened gelatin and 2 tablespoons of orange liqueur into the warm cream mixture. Stir until the gelatin is fully dissolved. (Approximately 1-2 minutes)
04 Step
Recipe View Lightly coat eight 4-ounce ramekins or custard cups with vegetable cooking spray, ensuring to blot any excess oil with a paper towel.
05 Step
Recipe View Pour the cream mixture evenly into the prepared ramekins. Cover each ramekin tightly with plastic wrap to prevent a skin from forming.
06 Step
Recipe View Gently place the ramekins in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the panna cotta to set completely.
07 Step
Recipe View For the raspberry-orange sauce, partially thaw the frozen raspberries on the countertop for about 30 minutes.
08 Step
Recipe View Transfer the partially thawed raspberries to a food processor, along with the remaining 6 tablespoons of sugar and 2 tablespoons of orange liqueur. Process until smooth. (Approximately 1-2 minutes)
09 Step
Recipe View If desired, strain the sauce through a fine-mesh sieve to remove the seeds. Transfer the sauce to a medium bowl and gently fold in the fresh raspberries.
10 Step
Recipe View Allow the sauce to macerate for about 1 hour at room temperature to allow the flavors to meld.
11 Step
Recipe View When ready to serve, run a thin, flexible knife around the inside edge of each ramekin to loosen the panna cotta. Invert each ramekin onto a dessert plate to unmold.
12 Step
Recipe View Spoon the raspberry-orange sauce generously around the panna cotta and serve immediately. Enjoy the symphony of flavors and textures!
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Evans Lowe
Jun 24, 2025I tried this recipe and it's amazing! The sauce without seeds is even better.
Sam Denesik
May 22, 2025The lemon zest adds such a lovely brightness to the panna cotta. I will definitely be making this again!
Arvid Schmitt
Mar 24, 2025This recipe is a winner! The panna cotta was incredibly creamy and the raspberry-orange sauce was the perfect complement.
Elvie Turcotte
Jan 18, 2025I made this for a dinner party and everyone raved about it! The instructions were clear and easy to follow.