Limoncello Panna Cotta Food

LIMONCELLO PANNA COTTA

Steps:

• Pour 1 cup of the heavy cream into a saucepan and sprinkle the gelatin over it. Let it sit and bloom for 10 minutes.
• If using an ice water bath, fill a large bowl or sink with ice water while the gelatin is blooming.
• After 10 minutes, heat the cream and gelatin mixture on medium high heat and stir constantly until the gelatin is dissolved, about 2-3 minutes (about 135 ℉ on an instant read thermometer if being precise)
• Turn down the heat and add the sugar. Stir to dissolve.
• Slowly pour the remaining cream and limoncello into the saucepan, while stirring.
• If using a ice water bath, transfer the panna cotta to a bowl and set it in the prepared ice water bath.
• Slowly hand whisk or stir the mixture until it starts to slightly thicken and lowers in temperate, about 5-10 minutes. It should be around 50-55 degrees if using a thermometer.
• Strain the mixture to remove any lumps, then divide evenly into desired serving dishes or tarts. See notes if using ramekins.
• Cover each serving container with plastic wrap. You can put all the containers on a baking pan or sheet so they're easy to move around and then cover the entire sheet with plastic wrap.
• Let chill in the fridge at least 4 hours or overnight.
• Top with more limoncello or berry coulis before serving.

LIMONCELLO PANNA COTTA

Steps:

• Pour 1/4 cup milk in small bowl. Sprinkle the gelatin over the milk and soften five minutes. Pour cream, remaining 1 cup milk and sugar in medium saucepan. Stir to combine. Warm up all ingredient but make sure they do not boil. Remove from heat, add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth. Add the Limoncello, lemon extract and vanilla extract. Set bowl over an ice bath. Stir frequently to promote even cooling until mixture develops the consistency of high-fat heavy cream. Pour into serving glasses. Cover with plastic and refrigerate for 4 hours or overnight. Garnish with anything that you prefer.

LIMONCELLO PANNA COTTA WITH BLACK CHERRY SAUCE

Steps:

• Soften the gelatin in a cup of cold water.
• Heat the milk, cream and sugar until tiny bubbles form.
• Stir in the Limoncello and mix well.
• Remove from heat and add the gelatin, stirring until it has completely dissolved.
• Pour mixture into individual cups and place in refrigerator for a few hours until set.
• Heat the cherries, sugar and lemon juice until sugar has dissolved.
• Puree the mixture until well blended. You may pass mixture through a seive if desired for a smoother consistency.
• Spoon sauce over panna cotta cups.
• Refrigerate until ready to serve.
• Remove from fridge 15 minutes before serving.

LIMONCELLO-FLAVOURED PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Soften the gelatine leaves in cold water.
• In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.
• Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set.
• To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve.
• Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool.
• Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.