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Lemon Panna Cotta with Raspberry Sauce

You won’t believe how easy this elegant Lemon Panna Cotta with Raspberry Sauce is to make!
Lemon Panna Cotta with Raspberry Sauce

I have been preaching the virtues of panna cotta for a very long time now. It’s such a sophisticated dessert that requires very little effort – how can you not make it over and over? There are fresh raspberries everywhere at our local farmer’s markets right now and I knew that this Lemon Panna Cotta with Raspberry Sauce was getting made before I’d even made it back home.

Because this Lemon Panna Cotta has so few ingredients, you’ll want to be sure that you use the best you can get. I bought fresh cream and raspberries from the farmer’s market and it made this easy dessert even more delicious! I also cut down on calories by using zero-calorie Truvia® Natural Sweetener – besides, who needs the added sugar? (I use their packets for my coffee, too; anytime I can cut down on sugar and calories it’s a good thing)!

To get the diagonal presentation as you see in the photo, I used a silicone bundt cake pan, set the dishes inside it so they’re slightly tilted yet snug (use anything you have around the house; I’ve used a muffin tin with small dessert dishes). Place in the refrigerator and carefully pour lemon panna cotta mixture into the dishes.  Once firm, cover dishes with plastic wrap until ready to serve.

I’ve made a lot of different panna cotta recipes over the years. This Lemon Panna Cotta with Raspberry Sauce is a definite favorite; my other favorite is my Panna Cotta with Fresh Peaches and Grand Marnier.  So simple, delicious and gorgeous! And there are so many ways you can serve your Lemon Panna Cotta…here are some examples for you!

panna cotta with fresh peaches

More delicious Panna Cotta recipes:

Lemon Panna Cotta with Raspberry Sauce

Lemon Panna Cotta with Raspberry Sauce

Yield: 0

Ingredients

For the panna cotta

  • 4 cups heavy cream
  • 1/4 cup Truvia® Natural Sweetener, or 1/2 cup sugar
  • 1 vanilla bean, split lengthwise & seeds scraped from pod (or 2 teaspoons pure vanilla extract)
  • 2 packets plain powdered gelatin
  • 6 tablespoons cold water
  • zest from one lemon

For the raspberry sauce

  • 2 pints fresh raspberries
  • 1/4 cup Truvia® Natural Sweetener, or 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 2 tablespoons Grand Marnier

Instructions

For the Panna Cotta

  1. Heat the heavy cream, Truvia® Natural Sweetener and vanilla in a saucepan, stirring occasionally until Truvia® Natural Sweetener is dissolved.
  2. Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
  3. Stir the gelatin into the warm cream mixture until it’s completely dissolved. Stir in lemon zest.
  4. Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however).

For the Raspberry Sauce

  1. In a medium saucepan, crush raspberries. Add Truvia® Natural Sweetener and water. Heat until boiling, stirring occasionally. Add corn starch and boil rapidly for 2 minutes. Remove from heat and CAREFULLY pour through a fine-mesh strainer into a bowl, discarding solids. Stir in Grand Marnier. Cover and chill in refrigerator.
  2. Pour raspberry sauce over panna cotta and serve. Garnish with a mint leaf and a few fresh raspberries, if desired.
Kristy Bernardo
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