Limoncello Panna Cotta With Blueberry Glaze – a delicious recipe with cream, sugar, limoncello, Gelatin, cold water, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium size bowl, add the cold water and sprinkle the Knox gelatin on top. Do not stir, and set aside.
2
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.
3
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!
4
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!
289
kcal
Calories
9
g
Fat
53
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pint heavy whipping cream, 3/4 cup sugar, 1/2 cup limoncello, 1/4 ounce Knox Gelatin, and more.
Yes, Limoncello Panna Cotta With Blueberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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