Limoncello Panna Cotta

5 from 2 votes

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!

Prep Time10

Cook Time10

Resting Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Servings:

Calories: 437kcal

Author: Sophia Assunta

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.

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