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Lemon Panna Cotta With Raspberry/Orange Sauce

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“This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!”
8 4oz cups

Ingredients Nutrition


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

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