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
Make it step by step
- 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!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jennifer, Singl..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.