Ingredients
- For the panna cotta
- 2 cups heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon powdered gelatin
- Zest of 2 lemons
- Juice of 1 lemon
- ½ teaspoon good vanilla extract
- For the raspberry sauce
- 6 ounces fresh raspberries, plus more for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons water
Recipe Description
Creamy and sweet, lemon panna cotta with raspberry sauce is an easy dessert that can be made ahead, refrigerated and serve when you’re ready for dessert. Panna cotta (Italian for cooked cream) is just that. It’s cream cooked with sugar, gelatin and any flavoring you choose. It is then refrigerated in moulds and allowed to set, dessert done! For this panna cotta I chose to flavor with lemon because I’m ready for Spring. I’ve made panna cotta 2 ways. For the Christmas season 2014, I layered pomegranate jello with orange infused panna cotta in small shot glasses. This is one of my favorite ways to present it because it looks so stunning, take a look here > pomegranate panna cotta.
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