Limoncello Panna Cotta With Black Cherry Sauce Recipes

LIMONCELLO PANNA COTTA WITH BLACK CHERRY SAUCE

Steps:

• Soften the gelatin in cup of cold water, then heat the milk, cream and sugar until tiny bubbles form.
• Stir in the limoncello and mix well, then remove from the heat and add the gelatin, stirring until it has completely dissolved.
• Pour the mixture into 4 individual cups and place in the refrigerator for a couple of hours to set.
• To make the sauce, heat the cherries, sugar and lemon juice until the sugar has dissolved.
• Puree the mixture until well blended.
• You may pass the mixture through a sieve if desired for a smoother consistency.
• Spoon the sauce over the panna cotta in the cups and refrigerate until ready to serve.
• Remove from the refrigerator 15 minutes before serving.

LIMONCELLO PANNA COTTA WITH BLACK CHERRY SAUCE

Steps:

• Soften the gelatin in a cup of cold water.
• Heat the milk, cream and sugar until tiny bubbles form.
• Stir in the Limoncello and mix well.
• Remove from heat and add the gelatin, stirring until it has completely dissolved.
• Pour mixture into individual cups and place in refrigerator for a few hours until set.
• Heat the cherries, sugar and lemon juice until sugar has dissolved.
• Puree the mixture until well blended. You may pass mixture through a seive if desired for a smoother consistency.
• Spoon sauce over panna cotta cups.
• Refrigerate until ready to serve.
• Remove from fridge 15 minutes before serving.

LIMONCELLO PANNA COTTA

Steps:

• Pour 1 cup of the heavy cream into a saucepan and sprinkle the gelatin over it. Let it sit and bloom for 10 minutes.
• If using an ice water bath, fill a large bowl or sink with ice water while the gelatin is blooming.
• After 10 minutes, heat the cream and gelatin mixture on medium high heat and stir constantly until the gelatin is dissolved, about 2-3 minutes (about 135 ℉ on an instant read thermometer if being precise)
• Turn down the heat and add the sugar. Stir to dissolve.
• Slowly pour the remaining cream and limoncello into the saucepan, while stirring.
• If using a ice water bath, transfer the panna cotta to a bowl and set it in the prepared ice water bath.
• Slowly hand whisk or stir the mixture until it starts to slightly thicken and lowers in temperate, about 5-10 minutes. It should be around 50-55 degrees if using a thermometer.
• Strain the mixture to remove any lumps, then divide evenly into desired serving dishes or tarts. See notes if using ramekins.
• Cover each serving container with plastic wrap. You can put all the containers on a baking pan or sheet so they're easy to move around and then cover the entire sheet with plastic wrap.
• Let chill in the fridge at least 4 hours or overnight.
• Top with more limoncello or berry coulis before serving.