Lemon Panna Cotta With Raspberry/Orange Sauce

Ingredients

• 3 cups heavy cream
• 12 cup sugar
• 1 12 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

Instructions

1. Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
2. Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water.
3. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
4. Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
5. Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
6. Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
7. Transfer sauce to a medium bowl.
8. Stir in fresh raspberries and let stand about 1 hour.
9. When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold.
10. Spoon raspberry sauce around panna cotta and serve!
11. I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
12. You can also substitute strawberries for the raspberries!