I love to cook for guests but there are times when after a multi-course dinner you just cannot enjoy a heavy or rich dessert. At those times a panna cotta is a perfect solution. Light and creamy, you can flavor a basic panna cotta recipe with just about anything. I decided to create a simple lemon flavored panna cotta using Limoncello, a lovely liqueur made from the rinds of lemons that originated along the Amalfi coast. The lemon flavor is subtle, but just enough to be refreshing after a heavy meal. I also added a layer of black cherry sauce on top just to enhance the flavor of the custard and add a little interest to a very simple dessert. I actually used black cherries that I had in my freezer, but you could use just about any fruit, fresh or frozen that you prefer. I served my panna cotta in small juice tumblers, but you could also use ramekins and plate the panna cotta for serving.
Deborah Mele 2011
Limoncello Panna Cotta With Black Cherry Sauce
Light and creamy, you can flavor panna cotta with just about anything.
- 3 Gelatin Leaves (Or About 5 Grams Powdered)
- 1 Cup Whole Milk (250 Grams)
- 1 Cup Heavy Cream (250 Grams)
- 2 Tablespoons Sugar
- 6 Tablespoons Limoncello
For The Cherry Sauce:
- 1 Cup Chopped Pitted Cherries
- 1/3 Cup Sugar
- 3 Tablespoons Lemon Juice
- Soften the gelatin in cup of cold water, then heat the milk, cream and sugar until tiny bubbles form.
- Stir in the limoncello and mix well, then remove from the heat and add the gelatin, stirring until it has completely dissolved.
- Pour the mixture into 4 individual cups and place in the refrigerator for a couple of hours to set.
- To make the sauce, heat the cherries, sugar and lemon juice until the sugar has dissolved.
- Puree the mixture until well blended.
- You may pass the mixture through a sieve if desired for a smoother consistency.
- Spoon the sauce over the panna cotta in the cups and refrigerate until ready to serve.
- Remove from the refrigerator 15 minutes before serving.