Limoncello Panna Cotta With Blueberry Glaze


For the panna cotta:
3/4 cup sugar
1/2 cup Limoncello
3 tablespoons cold water
For the glaze:
3 tablespoons powdered sugar
1 tablespoon Limoncello


In a medium size bowl, add the cold water and sprinkle the Knox gelatin on top. Do not stir, and set aside.
In a small saucepan, place whipping cream and sugar over medium heat. Stirring frequently with a spoon or whisk until well combined, cook until it nears boiling. Remove from heat, add Limoncello and stir well to combine.
If you are using custard cups or ramekins, spray lightly with cooking spray as you will be inverting the panna cotta onto plates to serve. If you are using small champagne glasses, you can skip this step!
Slowly pour the cream mixture over the gelatin mixture and stir well until combined. Divide among your custard cups and refrigerate for a minimum of two hours or until firm. Serve with blueberries, limoncello glaze or blueberry sauce, or a combination of your favorite fresh fruits!


Joann Jagroop's picture

Please check your sugar measurement. 1/4 cup should be more than enough for 2 cups of heavy cream and given the sweetness (sugar syrup) of the limoncello.


2 servings


Monday, August 30, 2010 - 4:54pm

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