Limoncello Panna Cotta Recipes

LIMONCELLO PANNA COTTA WITH PUFFED WILD RICE AND FRESH STRAWBERRIES

Steps:

• Mix in one pot the cream+sugar+milk and heat it up until in gets to 70 C . If you don't have a kitchen thermometer, make sure you warm the mixture up until it's almost hot. DO NOT BOIL! It will split the cream and you will get some sort of weird looking cheese.(Trust me, I've done that haha).
• Mix the Limoncello and lemon juice and vodka (if using) in a pot and heat it up. You can either leave it on high heat until the alcohol boils out or you can light it with the lighter and burn the alcohol out faster. Make sure you stay away from the pot when you do this couse' I know you still need your eyebrows :D .
• Let the Limoncello mixture cool down a bit and add it to the cream mixture
• Put a few spoons of water in a small bowl and sprinkle the gelatin on top or if you're using sheets, soak them in really cold water. Add it to the pannacotta mixture and whisk slowly until the gelatin is completely dissolved
• Prepare your tray/ molds. You can use any kind of silicon mold or glass, but make sure you spray a thin layer of nonstick spray on them. The thinner the layer, the less residue you will see on top of your dessert once it's set.
• Pour your pannacotta in shapes and let it set for minimum 2 hours or overnight if you have the patience.

LIMONCELLO PANNA COTTA

Steps:

• Pour 1/4 cup milk in small bowl. Sprinkle the gelatin over the milk and soften five minutes. Pour cream, remaining 1 cup milk and sugar in medium saucepan. Stir to combine. Warm up all ingredient but make sure they do not boil. Remove from heat, add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth. Add the Limoncello, lemon extract and vanilla extract. Set bowl over an ice bath. Stir frequently to promote even cooling until mixture develops the consistency of high-fat heavy cream. Pour into serving glasses. Cover with plastic and refrigerate for 4 hours or overnight. Garnish with anything that you prefer.

LEMON PANNA COTTA

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.

LIMONCELLO-FLAVOURED PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Soften the gelatine leaves in cold water.
• In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.
• Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set.
• To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve.
• Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool.
• Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.

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.