lemon panna cotta with raspberry-orange sauce

Ingredients

• Servings: 8
• 3 cups heavy cream
• 1/2 cup sugar
• 1 1/2 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

Recipe

• 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 a dessert plate to unmold. spoon raspberry sauce around panna cotta and serve.