Limoncello Panna Cotta With Blueberry Glaze

Photo: Jennifer, A Touch of Garlic

Ingredients

For the panna cotta:

1 pint heavy whipping cream

3/4 cup sugar

1/2 cup Limoncello

1/4 ounce (1 packet) Knox gelatin

3 tablespoons cold water

For the glaze:

3 tablespoons powdered sugar

1 tablespoon Limoncello

1 pint fresh blueberries

Preparation

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!

Comments

Permalink Joann Jagroop
July 24, 2011

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.

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