This creamy, delicious limoncello panna cotta is the perfect make ahead dessert for your next party! This is the perfect springtime lemon recipe, with a kick!
If you're looking for a light, elegant dessert that's full of citrusy flavor, limoncello panna cotta is a perfect choice. This no-bake Italian classic is made with cream, sugar, and just enough gelatin to give it that signature silky-smooth texture-plus a splash of limoncello for a bright, lemony twist. It's simple to make, beautifully refreshing, and ideal for spring or summer gatherings.
Panna Cotta itself means cooked cream in Italian. It's cream and sugar, with gelatin to set it. It is similar to lemon posset, pudding, or creme brulee, although instead of cornstarch or eggs to thicken, this uses cream, sugar, and gelatin to thicken and set the dessert.
Ingredients
- Gelatin: this is a flavorless thickening agent. This recipe uses powdered gelatin.
- Heavy Whipping Cream: You can substitute up to half the cream with whole milk.
- Sugar: This recipe calls for 3 tablespoons of granulated sugar but you can add more or less to your liking.
- Limoncello: You can also make this with other types of liquors from butterscotch schnapps to Chambord.
Making Limoncello Panna Cotta
Step 1: Heat Ingredients
Bloom Gelatin: Sprinkle the gelatin over 1 cup of cream and let it sit for about 10 minutes. This is called blooming and it allows the gelatin to absorb the liquid.
Heat: After 10 minutes, heat the mixture over medium-high heat until the gelatin is completely dissolved. This should take about 2 or 3 minutes.
Add Remaining Ingredients: Then, turn down the heat, add the sugar, and stir until dissolved, and whisk in the alcohol and remaining cream.
Step 2: Cool and Chill
Cool in Water Bath: At this point there is an optional step of cooling down the mixture by pouring into into a bowl over an ice water bath and whisking for 5-10 minutes until the mixture starts to slightly thicken.
Note: Before you start whisking, it is a thin cream mixture, and after whisking in the ice water bath, it starts to thicken and slightly coat the sides of the bowl. This will help to prevent the mixture from separating while it sets. You must be careful when doing this to not let the mixture cool and thicken too much or it will be hard to pour into the serving containers. You want to cool it to about 55-60 ℉.
Chill: If your panna cotta mixture seems to have any lumps or undissolved gelatin, strain through a mesh strainer to remove. If it’s smooth, you can pour directly into your serving containers or prepared tart shell. I recommend putting them on a baking pan so you can easily move them around. Cover with plastic wrap and chill in the fridge at least 4 hour or overnight to set.
Tips and Tricks
I tested a number of different methods variations for this recipe. Here are my tips and tricks for making your own Limoncello Panna Cotta:
- Cooling in an ice bath is optional: but will help the from separating while it chills, as well as not get a film along the top when chilling. Alternatively, you can let it cool down at room temperature, stirring every couple minutes, then place a piece of plastic wrap directly on top of the panna cotta.
- Try the Limoncello first! Limoncello flavor and alcohol content can very a lot between brands. Some have a very strong taste and others are more mild. This can affect the final flavor of your panna cotta.
- For a healthier Panna Cotta, you can substitute up to half of the cream (up to 1 ½ cups) with whole milk. It will not be as creamy and delicious as if you use all cream.
Making Ahead and Storing
Limoncello panna cotta is a great make ahead dessert. You can make this dessert up to 24 hours in advance and you can also freeze the set panna cotta for up to a month, making sure they are very tightly wrapped in plastic wrap to avoid freezer burn. Let them defrost in the fridge a few hours before serving.
Looking for More Springtime Lemon Recipes? Check these out!
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Limoncello Panna Cotta
INGREDIENTS
- 1/4 cup limoncello
- 2 ¾ tsp unflavored gelatin
- 3 3/4 cups heavy whipping cream divided into 1 cup and 2 3/4 cups
- 6 tbsp sugar up to 1/2 cup for a sweeter panna cotta
- fresh berries optional, for topping
- raspberry coulis optional, for topping
Instructions
- 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 temperature, about 5-10 minutes. It should be around 55-60℉ 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.
Notes
- Try the Limoncello first! Limoncello flavor and alcohol content can very a lot between brands. Some have a very strong taste and other are more mild.
- For a healthier panna cotta, you can substitute up to half of the cream (up to 1 ½ cups) with whole milk.
- If using an ice water bath, don't let it thicken too much or else it will be hard to pour into containers.
- Panna cotta is freezer friendly! After they've set in the fridge, you can wrap them very tightly in plastic wrap and put in the freeze for up to a month. Let defrost in the fridge before serving.
- If using ramekins: be sure to spray with a non-stick cooking spray before adding the panna cotta. Unmold by setting the bottom in a bowl of hot or boiling water and running a knife around the edge to loosen. Then slip onto a serving plate and add desired toppings.
Louise Dobbe says
I made one batch with limoncello and a second double batch with fresh lemon juice that I substituted 1:1, but sprinkled powder sugar over the top. The first got 1 raspberry, the second got 2. Huge success! Easy, great instructions. Thank you.
Mary D says
I plan on putting it into individual dessert shooters and garnish with 2 blueberries and a miniature lemon slice of candy. “Limoncello Blueberry Panna Cotta dessert shooters.”
Order 3oz. Clear shooters on Amazon!
Ada says
I’ll take all the limoncello please! This sounds so good and looks absolutely delicious!
What Corinne Did says
I love limoncello! But i would have never thought of using in panna cotta! i will make sure it try!
Deja says
These look delicious and thanks for the extra tips at the top!
shanelle says
limoncello was an absolutely MUST everywhere when I was in Italy. would love to make these!!
Ruth I. says
Now I got a new recipe to try. It will make a great addition to my dessert buffet. Thanks for this wonderful recipe.