Description
This Limoncello Panna Cotta is a delightfully creamy Italian dessert infused with limoncello and a fresh lemon zest, topped with macerated mixed berries. The silky smooth panna cotta sets beautifully in ramekins and is served chilled, garnished with lemon twists and mint leaves for a refreshing finish. Perfect for summer evenings or a light, elegant finale to any meal.
Ingredients
Berries Mixture
- 1 ½ Cups fresh berries (such as blueberries, raspberries, Saskatoon berries, blackberries)
- 2 Tablespoons granulated sugar
- 2 Tablespoons limoncello
- 1 Teaspoon lemon zest
Panna Cotta Base
- ½ Cup granulated sugar
- ¾ Cup limoncello
- 12 Grams unflavoured powdered gelatin
- ¼ Cup cool water
- 1 ¾ Cup heavy whipping cream
- ½ Cup half & half
Garnishes
- Lemon peel twists
- Fresh mint leaves
Instructions
- Macerate Berries: In a medium bowl, combine the fresh berries with 2 tablespoons of sugar, 2 tablespoons of limoncello, and the lemon zest. Cover with plastic wrap and refrigerate to allow the flavors to meld until serving time.
- Prepare Gelatin: In a small microwave-safe dish, sprinkle gelatin powder over ¼ cup cool water. Let it absorb the water fully, then set aside.
- Heat Cream Mixture: In a medium saucepan, mix together heavy cream, half & half, remaining ½ cup sugar, and ¾ cup limoncello. Heat over medium-high heat, stirring gently until the mixture reaches a gentle boil.
- Liquefy Gelatin: While cream heats, microwave the gelatin mixture for 5 to 10 seconds until completely melted and liquid.
- Simmer and Combine: Reduce the heat and let the cream mixture simmer for 2 to 3 minutes, then stir in the liquefied gelatin. Continue to simmer gently for another 2 to 3 minutes, stirring slowly to ensure even distribution. Remove from heat.
- Pour into Ramekins: Lightly spray ramekins with oil to aid unmolding. Pour the warm panna cotta mixture evenly into each ramekin.
- Chill: Cover ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set and firm.
- Unmold and Serve: When ready, carefully loosen the edges of the panna cotta with a thin knife, then invert each ramekin onto a serving plate to release the dessert.
- Prepare Berries for Topping: Give the macerated berries a gentle stir to redistribute their syrup.
- Assemble Final Plate: Spoon a generous amount of the macerated berries over the panna cotta and garnish with a lemon peel twist and a fresh mint leaf for a bright, aromatic finish.
Notes
- Using fresh, ripe berries enhances flavor and presentation.
- Ensure the gelatin is fully dissolved and evenly incorporated to avoid lumps.
- Lightly spraying ramekins with oil helps achieve a smooth release of panna cotta.
- Refrigerate the panna cotta long enough to set fully; patience is key.
- The limoncello adds a unique citrusy punch — substitute with lemon extract if unavailable, adjusting quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
