Lemon Panna Cotta with Raspberry Sauce

I had my first panna cotta at the Passionfish restaurant in Pacific Grove, California. It was a lemon panna cotta with citrus. It was light and creamy. After that, I knew that I have to try making that at home. This recipe is very simple. The panna cotta was creamy and sweet with a hint of lemon flavor. It was perfect with the tangy raspberry sauce. And, the panna cotta looked amazing with the contrasting colors. This panna cotta can be made a day ahead, so there is little hassle. Making it even easier to enjoy a relaxing and romantic sweet dinner ending with your loved one.

Lemon Panna Cotta with Raspberry Sauce (Adapted from allrecipes.com and TLC cooking)

6 servings


–   3 cups heavy cream

–   ½ cup sugar

–   1 (0.25-ounce) package unflavored gelatin

–   2 tablespoons orange-flavored liqueur (Grand Marnier)

–   2 tablespoons lemon juice

–   1 ½ teaspoons lemon zest (finely grated)

–   fresh raspberries (optional topping)

Raspberry sauce:

–   1 (12 ounce) package frozen raspberries (thawed)

–   ¼ cup sugar

–   1 tablespoon lemon juice

–   1 tablespoon water

–   1 tablespoon orange-flavored liqueur

–   ¾ teaspoon corn starch


  1. Choose 6 1-cup glass cups or ramekins. Set aside.
  2. In a small bowl, place 2 tablespoons lemon juice and sprinkle the gelatin over. Let stand until gelatin soften, about 15 minutes.
  3. Meanwhile, in a medium saucepan over medium-low heat, bring the heavy cream, sugar, lemon zest to a simmer. Whisk in the gelatin until dissolved. Remove from heat, stir in the orange-flavored liqueur.
  4. Strain the mixture into a medium bowl. Divide the mixture among the prepared glass cups or ramekins. Chill panna cottas uncovered until set, at least 4 hours. Cover with plastic wrap and chill preferably overnight.
  5. For the sauce, squeeze the raspberries lightly over a medium bowl to collect the juice.
  6. In a small pot over medium-high heat, add the raspberry and cook until hot, about 3 minutes.
  7. Meanwhile, in a small bowl, mix cornstarch with lemon juice and water until combined.
  8. When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened. Chill in the fridge until cold.
  9. When ready to serve, spoon some raspberry sauce over the panna cotta. Add a few raspberries on top and serve.


  1. Strain the cream mixture before putting in ramekins can help to keep the panna cotta smooth.

Source: Read & Read


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