Lemon Panna Cotta with Raspberry Sauce

• Gluten free

• Produce

  • 1 Lemon, Zest from
  • 2 pints Raspberries, fresh

• Baking & Spices

  • 1 tbsp Corn starch
  • 1/2 cup Truvia natural sweetening
  • 1 Vanilla bean

• Dairy

  • 4 cups Heavy cream

• Desserts

  • 2 packets Gelatin, plain powdered

• Beer, Wine & Liquor

  • 2 tbsp Grand marnier

• Liquids

  • 14 tbsp Water

Found on thewickednoodle.com

Description

Ingredients

• 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
• 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

Directions

• Heat the heavy cream, Truvia® Natural Sweetener and vanilla in a saucepan, stirring occasionally until Truvia® Natural Sweetener is dissolved.
• Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
• Stir the gelatin into the warm cream mixture until it’s completely dissolved. Stir in lemon zest.
• 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).
• 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.
• Pour raspberry sauce over panna cotta and serve. Garnish with a mint leaf and a few fresh raspberries, if desired.