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Transport your taste buds to the Amalfi Coast with Limoncello Panna Cotta – where velvety cream meets zesty limoncello liqueur in perfect harmony. This elegant dessert captures the essence of Italian summers with its delicate lemon perfume and creamy texture that melts in your mouth.
Table of Contents
Why You’ll Love This Recipe
Creamy, dreamy, and bursting with limoncello desserts flavor, this panna cotta recipe elevates any dinner party. The fresh strawberry sauce adds the perfect tart balance to the sweet limoncello infusion.
Perfect Equipment for Panna Cotta Success
Make creamy limoncello panna cotta effortlessly with these kitchen essentials:
| Equipment | Perfect For | Get Yours |
|---|---|---|
| Saucepans | Gentle simmering | Pots |
| Measuring cups | Precision | Set |
| Dariole molds | Perfect shape | Mixing bowls |
Ingredients
For the Panna Cotta:
- 3 gelatine leaves
- 250ml/8fl oz whole milk
- 250ml/8fl oz heavy cream (double cream)
- 25g/1oz granulated sugar
- 50ml/2oz limoncello liqueur
For the Strawberry Sauce:
- Knob of butter
- 50g/2oz granulated sugar
- 150g/5oz fresh strawberries, quartered
- Juice of ½ lemon
To Decorate:
- Lemon slices dredged in icing sugar
Step-by-Step Instructions
1. Prepare the Gelatine
Soak 3 gelatine leaves in cold water for 5-10 minutes until soft. Use a kitchen scale for precision.
2. Make the Cream Base
In a heavy-based saucepan, combine milk, heavy cream, sugar, and limoncello. Heat gently until simmering, stirring occasionally with kitchen utensils.
3. Add Gelatine
Remove from heat. Squeeze excess water from gelatine leaves and stir into the hot cream mixture until completely dissolved.
4. Fill Molds
Pour mixture into 4 dariole molds or ramekins. Cool to room temperature, then refrigerate for at least 4 hours until set.
5. Make Strawberry Sauce
Melt butter and sugar in a frying pan. Add quartered strawberries and lemon juice. Cook gently 3-4 minutes.
6. Strain & Cool
Pass strawberry mixture through a fine sieve using a colander strainer. Cool completely.
7. Unmold & Serve
Dip mold bottoms in hot water for 5 seconds. Gently turn out onto plates. Spoon strawberry sauce around panna cotta. Garnish with icing sugar-dusted lemon slices.
Expert Tips for Perfect Results
- Gelatine Timing: Don’t rush the soaking step. Soft gelatine dissolves smoothly.
- Gentle Heat: Simmer (don’t boil) cream mixture to preserve limoncello flavor.
- Room Temperature: Let molds cool before refrigerating to prevent condensation.
- Unmolding Trick: Hot water dip + smooth knife around edges = perfect release.
Storage & Make-Ahead
Refrigerator: 2-3 days covered with plastic wrap
Freezer: Not recommended (texture changes)
Sauce: Make 2 days ahead, store refrigerated
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 28g |
| Sugar | 25g |
| Fat | 22g |
| Protein | 4g |
FAQ
How long does Limoncello Panna Cotta take to set?
4-6 hours in refrigerator. Overnight is best for perfect texture.
Can I use powdered gelatine?
Yes! Use 9g (1 tbsp + 2 tsp) powdered gelatine. Sprinkle over 3 tbsp cold water, wait 5 minutes, then dissolve in hot cream.
Non-alcoholic version?
Substitute limoncello with lemon extract (1 tsp) + extra lemon juice + 25ml simple syrup.
Can I use different berries?
Raspberries, blueberries, or mixed berries work beautifully with the lemon flavor.
What if my panna cotta doesn’t unmold?
Run a thin knife around edges. Dip in hot water 8-10 seconds. Gently shake/tap mold.
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PrintLimoncello Panna Cotta: Silky Lemon Dessert Recipe
Creamy Limoncello Panna Cotta topped with fresh strawberry sauce. Elegant Italian dessert perfect for dinner parties.
- Prep Time: PT15M
- Cook Time: PT10M
- Total Time: PT4H25M
- Yield: 4 servings
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
3 gelatine leaves
250ml/8fl oz whole milk
250ml/8fl oz heavy cream
25g/1oz granulated sugar
50ml/2oz limoncello liqueur
Sauce:
Knob of butter
50g/2oz granulated sugar
150g/5oz strawberries, quartered
½ lemon, juice only
Decoration:
Lemon slices dredged in icing sugar
Instructions
1. Soften gelatine leaves in cold water.
2. Mix milk, cream, sugar and limoncello in saucepan. Gently simmer.
3. Remove from heat and add softened gelatine. Stir until dissolved.
4. Pour into dariole moulds. Cool then refrigerate 4+ hours.
5. For sauce: melt butter and sugar. Add strawberries and lemon juice. Cook gently.
6. Strain through sieve. Cool completely.
7. Unmold panna cotta onto plates. Spoon sauce around. Garnish with sugared lemon.
Notes
Pro Tip: Let panna cotta set overnight for best texture.
Make sauce up to 2 days ahead.
Dip mold in hot water 5 seconds for easy unmolding.