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Limoncello Panna Cotta with Minted Raspberries Recipe

Ingredients for people


    For the cream
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Caster sugar : 150 g
  • Vanilla pod(s) : 1 whole
  • Gelatine leave(s) 2g : 4 whole
  • Limoncello : 100 ml

    For the fruit
  • Fresh raspberries : 200 g
  • Fresh mint : 0.5 bunch
  • Icing sugar : 50 g
Method
  • 1For the cream

    Soak the gelatine leaves in cold water until they are soft.
    Split the vanilla pods in half and scrape out the seeds.

    Place the milk, cream, sugar, vanilla and limoncello in a saucepan. Bring to a gentle simmer and then add the softened gelatine leaves. Stir to dissolve the gelatine.

    Pour the liquid through a fine sieve into a jug and then into moulds.
    Chill in the fridge until set (at least 2 hours).

  • 2For the fruit

    Pick the leaves from the mint and shred finely.
    Add the mint to the raspberries and mix together in a bowl with icing sugar.

    Decorate with this mix on the top of the set panna cotta.

Chef's tip

«For a vegetarian alternative, the gelatine can be replaced by agar agar. Use the powdered type, as it is easieru to use. Use half the amount of agar for gelatine (4g agar agar instead of 8g of gelatine). »

Panna cotta is a traditional creamy and light Italian dessert. This is flavoured with limoncello Liqueur and decorated with minted raspberries.

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  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  2hrs

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