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Limoncello Panna Cotta in bowl with raspberry sauce
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Limoncello Panna Cotta

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 mins
Cook Time10 mins
Resting Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 437kcal


  • 3/4 cup limoncello
  • 2 ¾ tsp unflavored gelatin
  • 3 1/4 cups heavy whipping cream divided into 1 cup and 2 1/4 cups
  • 4 tbsp sugar
  • fresh berries optional, for topping
  • raspberry coulis optional, for topping


  • 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. 


  • 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. 
  • If you less alcohol you can substitute the limoncello for cream on a one to one basis, while adding more sugar.  So if you want only 1/2 cup of alcohol, you can replace the remaining ¼ with cream while adding one (1) extra tbsp of sugar for every ¼ cup limoncello you replace in the recipe.   
  • 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.


Serving: 1serving | Calories: 437kcal | Carbohydrates: 17g | Protein: 2g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 132mg | Sodium: 37mg | Potassium: 73mg | Sugar: 15g | Vitamin A: 1421IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg