Best Lemon Panna Cotta With Raspberry Orange Sauce Recipes
LEMON PANNA COTTA WITH RASPBERRY SAUCE
Creamy and sweet, lemon panna cotta with raspberry sauce is an easy dessert that you can make ahead, refrigerate, then serve when you're ready for dessert.
Provided by Janette
Categories Dessert
Time 2h5m
Number Of Ingredients 12
Steps:
- For the panna cotta:
- Place 4 small (4 ounce) ramekins onto a plate or small baking sheet.
- To a saucepan add the cream, milk, vanilla and lemon to a pan. Whisk in the gelatin and leave for 5 minutes.
- After 5 minutes, place the pan over medium heat, bring to a light simmer and stir in the sugar until dissolved. Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
- For the raspberry sauce
- Add the raspberries, sugar and water to a saucepan, bring to a simmer
- Cook for 5 minutes until the berries start to break down.
- Transfer to a blender and blend until smooth.
- Strain through a sieve into a container with a lid and refrigerate until chilled.
- Once the panna cotta is set, dip the bowls in hot water to help loosen, then run a knife around the edge. Invert onto a plate and top with the raspberry sauce and fresh raspberries.
- Put the mold upside down on a plate and release the panna cotta.
- Serve with fresh raspberries and the raspberry sauce.
Nutrition Facts : Calories 473 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!
Provided by JB @ The Grateful Girl Cooks!
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- In a large saucepan (over medium-low heat), bring the whipping cream, 1/2 cup sugar and lemon zest to a simmer (but do not boil).
- Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl. Stir and let sit for a couple minutes. Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.
- Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary). Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).
- While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade). Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.
- Transfer the raspberry orange sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.
- When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.
- Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 450 kcal, Carbohydrate 34 g, Protein 3 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 37 mg, Fiber 4 g, Sugar 26 g
LEMON PANNA COTTA WITH RASPBERRY COULIS
Steps:
- In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
- For raspberry coulis
- In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE
This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!
Provided by Chef Nichol
Categories Dessert
Time 35m
Yield 8 4oz cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- 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 tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
- Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
- Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
- Transfer sauce to a medium bowl.
- 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 plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
- I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
- You can also substitute strawberries for the raspberries!
Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1
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