Lemon Panna Cotta With Raspberry-Orange Sauce
Then, put a deep bottomed pan on medium flame and add some ghee.
Recipe Summary Lemon Panna Cotta With Raspberry-Orange Sauce
You'll love this silky-smooth dessert.Ingredients | Smooth Burfee Recipe3 cups heavy cream½ cup sugar1 ½ teaspoons very finely grated lemon zest1 (.25 ounce) envelope unflavored gelatin4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided1 (12 ounce) package frozen raspberries6 tablespoons sugar1 (6 ounce) container fresh raspberriesDirectionsBring 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.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Smooth Burfee RecipeServings: 8 Yield: 8 servings
TAG : Lemon Panna Cotta With Raspberry-Orange SauceDesserts, Fruit Dessert Recipes, Raspberry Dessert Recipes,
