Lemon Panna Cotta With Raspberryorange Sauce Recipes

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LEMON PANNA COTTA WITH RASPBERRY SAUCE



Lemon Panna Cotta with Raspberry Sauce image

Provided by Kristy

Number Of Ingredients 11

4 cups heavy cream
1/4 cup Truvia® Natural Sweetener, or 1/2 cup sugar
1 vanilla bean, split lengthwise & seeds scraped from pod (or 2 teaspoons pure vanilla extract)
2 packets plain powdered gelatin
6 tablespoons cold water
zest from one lemon
2 pints fresh raspberries
1/4 cup Truvia® Natural Sweetener, or 1/2 cup sugar
1/2 cup water
1 tablespoon corn starch
2 tablespoons Grand Marnier

Steps:

  • Heat the heavy cream, Truvia® Natural Sweetener and vanilla in a saucepan, stirring occasionally until Truvia® Natural Sweetener is dissolved.
  • Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
  • Stir the gelatin into the warm cream mixture until it's completely dissolved. Stir in lemon zest.
  • Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however).
  • In a medium saucepan, crush raspberries. Add Truvia® Natural Sweetener and water. Heat until boiling, stirring occasionally. Add corn starch and boil rapidly for 2 minutes. Remove from heat and CAREFULLY pour through a fine-mesh strainer into a bowl, discarding solids. Stir in Grand Marnier. Cover and chill in refrigerator.
  • Pour raspberry sauce over panna cotta and serve. Garnish with a mint leaf and a few fresh raspberries, if desired.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

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

3 cups heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
2 Tablespoons orange-flavored liqueur ((such as Grand Marnier, Triple Sec))
2 Tablespoons orange-flavored liqueur ((such as Grand Marnier, Triple Sec))
1 (12 oz) pkg. frozen raspberries
6 Tablespoons granulated sugar
1 (6 oz) container fresh raspberries

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-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

You'll love this silky-smooth dessert.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 8

3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries

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 Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  • Pour cream mixture into 8 4-ounce 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.
  • Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. 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.
  • 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.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g

LEMON PANNA COTTA WITH RASPBERRY COULIS



Lemon Panna Cotta With Raspberry Coulis image

Provided by Danny Boome

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 6

4 cups heavy cream
1 cup sugar
1 tablespoon plus 1 teaspoon unflavored gelatin powder
2 tablespoons grated lemon zest
1/2 lemon, juiced
1 pint fresh raspberries, reserve 6 for garnish

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.

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

Steps:

  • In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
  • Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE



Lemon Panna Cotta With Raspberry/Orange Sauce image

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

3 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons very finely grated lemon zest
1 (1/4 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liquor
1 (12 ounce) package frozen raspberries
1 (6 ounce) container fresh raspberries
6 tablespoons sugar

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

LEMON PANNA COTTA WITH BLACKBERRY SAUCE



Lemon Panna Cotta with Blackberry Sauce image

For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.

Provided by Dreamgoddess

Categories     Dessert

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 12

vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean, split lengthwise
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup creme fraiche
2 tablespoons grated lemons, rind of
3 cups frozen blackberries, thawed,drained,juices reserved (about 12 ounces)
3 tablespoons packed golden brown sugar
3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)

Steps:

  • For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups.
  • Mix milk and cream in heavy medium saucepan.
  • Scrape in seeds from vanilla bean; add bean.
  • Bring to simmer.
  • Remove from heat.
  • Cover; let steep 30 minutes.
  • Remove vanilla bean.
  • Pour lemon juice into small bowl; sprinkle gelatin over.
  • Let stand until gelatin softens, about 10 minutes.
  • Stir sugar and gelatin mixture into milk mixture.
  • Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
  • Remove from heat.
  • Whisk in crème fraîche and lemon peel.
  • Divide among ramekins.
  • Cover; chill until set, at least 6 hours or overnight.
  • For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
  • Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
  • Discard solids in strainer.
  • Stir remaining blackberries into sauce.
  • (Can be made 1 day ahead. Cover and chill).
  • Run small knife around each panna cotta.
  • Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
  • Place plate atop ramekin.
  • Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
  • Serve with sauce.

Nutrition Facts : Calories 443.6, Fat 31, SaturatedFat 19, Cholesterol 112.8, Sodium 51.6, Carbohydrate 40.6, Fiber 4, Sugar 34, Protein 4.6

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

You'll love this silky-smooth dessert.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Raspberry Desserts

Yield 8

Number Of Ingredients 8

3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries

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 Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  • Pour cream mixture into 8 4-ounce 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.
  • Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. 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.
  • 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.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g

LEMON PANNA COTTA WITH BLACKBERRY SAUCE



Lemon Panna Cotta with Blackberry Sauce image

Categories     Liqueur     Milk/Cream     Dessert     Blackberry     Lemon     Vanilla     Chill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Panna cotta
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche*
2 tablespoons grated lemon peel
Sauce
3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons crème de cassis (black-currant-flavored liqueur; optional)

Steps:

  • For panna cotta:
  • Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
  • Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
  • For sauce:
  • Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
  • Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
  • *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

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