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
- 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.