1

Bring cream, ½ 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 Tablespoons cold water. Whisk softened gelatin and 2 Tbs. Grand Marnier into cream mixture.

2

Pour cream mixture into eight 4-ounce ramekins that have been lightly coated with cooking spray. Set ramekins in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.

3

Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. Grand Marnier. Transfer sauce to a medium bowl (if you prefer a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.

4

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.