Limoncello Panna Cotta with Raspberry Coulis

A creamy and refreshing panna cotta infused with limoncello, topped with a tart raspberry coulis. Perfect for cleansing the palate after a rich meal.

Prep Time

15 minutes

Total Time

25 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.94/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2cupsHeavy Cream(For a richer flavor, use heavy cream with at least 36% fat.)

£2.50

0.5cupWhole Milk(Can substitute with 2% milk for a slightly lighter version.)

£0.30

0.3cupGranulated Sugar(Adjust to taste, especially if using a particularly sweet limoncello.)

£0.15

1tablespoonGelatin Powder(Unflavored gelatin powder.)

£0.20

0.3cupCold Water(For blooming the gelatin.)

0.3cupLimoncello(Adjust to taste depending on strength. Jersey limoncello if available!)

£1.50

1pintFresh Raspberries(Can use frozen raspberries, but fresh are preferred for best flavor.)

£3.00

1tablespoonPowdered Sugar(Optional, for the raspberry coulis. Adjust to taste.)

£0.05

1teaspoonLemon Juice(Optional, for the raspberry coulis. Enhances the tartness.)

£0.05

Total Cost

£7.75

£1.94 per serving

Instructions

1.
In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes to bloom.
2.
In a saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and the mixture is just simmering (do not boil).
3.
Remove from heat and stir in the bloomed gelatin until completely dissolved. Add the limoncello and stir to combine.
4.
Pour the mixture into individual ramekins or small bowls. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.
5.
Refrigerate for at least 4 hours, or preferably overnight, until set.
6.
While the panna cotta is setting, prepare the raspberry coulis. Combine raspberries, powdered sugar (if using), and lemon juice (if using) in a blender or food processor.
7.
Blend until smooth. Strain the coulis through a fine-mesh sieve to remove seeds, if desired. Chill until ready to serve.
8.
To serve, unmold the panna cotta by gently loosening the edges with a knife. Invert onto a plate. (Optional: Dip the bottom of the ramekin briefly in warm water to help release the panna cotta).
9.
Drizzle with raspberry coulis and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (165g)

485 kcal / 2029 kJ

Carbs

24.3g

9% of RDA

Fat

40.9g

58% of RDA

Protein

4.6g

9% of RDA

Detailed Breakdown

Fibre

2.7 g

9% of RDA

Sugar

21.3 g

24% of RDA

Sodium

42 mg

2% of RDA

Saturated Fat

25.4 g

127% of RDA

Chef's Tips

To check if the panna cotta is set, gently jiggle the ramekins. The panna cotta should be firm but still have a slight wobble.

For a vegan version, substitute the heavy cream and milk with coconut cream and almond milk, and use agar-agar powder instead of gelatin. Follow the agar-agar instructions carefully for proper gelling.

The raspberry coulis can be made a day in advance and stored in the refrigerator.

Garnish with fresh mint leaves or a few whole raspberries for a more elegant presentation.

Cooking Equipment

Saucepan

Small Bowls or Ramekins

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

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35 minutes

4 servings

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"Pairs perfectly with this dessert"

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"This bruschetta offers a fresh and light start, utilizing local Jersey produce. The creamy ricotta and bright lemon-herb flavors complement the crab linguine's richness without overpowering it, while the grilled bread provides a contrasting texture."

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Chef's Tips

To check if the panna cotta is set, gently jiggle the ramekins. The panna cotta should be firm but still have a slight wobble.

The raspberry coulis can be made a day in advance and stored in the refrigerator.

Garnish with fresh mint leaves or a few whole raspberries for a more elegant presentation.

Limoncello Panna Cotta with Raspberry Coulis

Ingredients

Instructions