Enjoy the Flavors of Italy with Limoncello Panna Cotta. Also with Non-Alcoholic Version.
This light and creamy Italian dessert combines tangy lemon yogurt and limoncello liqueur for a silky texture. An elegant treat that will delight your guests. Also with non-alcoholic version.
Ingredients
- Water
- 6 g gelatin sheets
- 1 Vanilla bean optional
- 400 ml heavy cream (at least 30% fat)
- 75 g sugar
- 30 g lemon yogurt
- 3 tablespoons Limoncello
- Lemon slices to garnish optional
- Mint leaves to garnish optional
Instructions
- Soak the gelatin in a bowl of cold water for about 10 minutes.
- While that soaks, take the vanilla bean and slice it lengthwise with a knife. Now, scrape out the vanilla seeds from inside the pod using a spoon or a knife.
- In a medium saucepan over medium heat, whisk together heavy cream, vanilla and sugar. Stir continuously until the sugar is completely dissolved, and the mixture is very hot but not boiling. Remove from heat.
- Remove the gelatin from the water and squeeze out the excess liquid with your hands.
- Add the squeezed gelatin to the hot cream, whisking vigorously to incorporate it fully into the cream mixture.
- Filter the cream into another container using a strainer, to eliminate any lumps.
- Add the yogurt and limoncello, stir and let cool slightly.
- Pour the Limoncello Panna Cotta mixture into individual serving glasses or ramekins. Cover each mold with plastic wrap and refrigerate for at least 4 hours or overnight until the Panna Cotta is firmly set. For convenience, I sometimes use aluminum ramekins so that it is much easier to remove the panna cotta.
- Carefully run a thin knife around the edge of each mold and invert panna cottas onto serving plates.
- Garnish with lemon slices and mint leaves. Your Limoncello Panna Cotta is now ready to be enjoyed as a refreshing and elegant Italian dessert.