This creamy and sweet dessert will surely treat your taste buds. Lemon Panna Cotta With Raspberry sauce can be made easily. Here is a list of the ingredients and directions to prepare it.
- For the panna cotta
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon powdered gelatin
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 teaspoon good vanilla extract
- For the raspberry sauce
- 6 ounces fresh raspberries plus more for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons water
For the panna cotta:
Place 4 – 4 ounce ramekins onto a plate or small baking sheet. To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
Whisk in the gelatin until dissolved. Stir in the lemon zest, juice and simmer for 5 minutes until starts to thicken.
Turn off the heat and stir in the vanilla. 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.