Lemon Panna Cotta With Raspberry/Orange Sauce

• 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

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!

heavy cream, sugar, lemon zest, unflavored gelatin, orangeflavored liquor, frozen raspberries, fresh raspberries, sugar

Taken from www.food.com/recipe/lemon-panna-cotta-with-raspberry-orange-sauce-454800 (may not work)