LEMON PANNA COTTA WITH RASPBERRY SAUCE

Panna cotta (Italian for cooked cream) is just that. It’s cream cooked with sugar, gelatin and any flavoring you choose. It is then refrigerated in moulds and allowed to set, dessert done!  For this panna cotta I chose to flavor with lemon because I’m ready for Spring.

Panna cotta is not just a spring/summer desserts, I’ve made one for Christmas too, that looks very festive, pomegranate panna cotta. I layered pomegranate jello with orange infused panna cotta in small shot glasses. This is one of my favorite ways to present it because it looks so stunning, take a look here > pomegranate panna cotta.

This lemon dessert is just 1 of 11 lemon recipes I’m bringing you today because I’m taking part in a 30 day lemon challenge with some fellow bloggers. You can find all of their delicious recipe links below.

ingredients

• For the panna cotta
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon powdered gelatin
• Zest of 2 lemons
• Juice of 1 lemon
• 1/2 teaspoon good vanilla extract
• For the raspberry sauce
• 6 ounces fresh raspberries plus more for garnish
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

1. For the panna cotta
2. Place 4 - 4 ounce ramekins onto a plate or small baking sheet.
3. To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
4. Whisk in the gelatin until dissolved.
5. ......................................

for full instruction please see : culinaryginger.com

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