Lemon Panna Cotta With Raspberry-Orange Sauce

Name: Lemon Panna Cotta With Raspberry-Orange Sauce
Yield: 8
Ingredients: 3 cups heavy cream; 0.5 cup sugar; 1.5 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 by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dessert

Ingredients

8 servings

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3 cups heavy cream
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0.5 cup sugar
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1.5 teaspoons very finely grated lemon zest
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1 (.25 ounce) envelope unflavored gelatin

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4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
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1 (12 ounce) package frozen raspberries
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6 tablespoons sugar
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1 (6 ounce) container fresh raspberries

Instructions

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 onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.