Limoncello-Flavoured Panna Cotta with Fresh Strawberry Sauce

Indulgent limoncello infused Italian cream dessert served with a fresh, sieved strawberry sauce and citrus garnish.

Italian Dessert Gluten Free Panna Cotta Strawberries Limoncello

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

42.2g

per serving

168.8 g total

Fat

28.9g

per serving

115.4 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

leaf

Gelatine

leaves

Sugar

for panna cotta

Sugar

for strawberry sauce

tsp

Icing Sugar

for dredging

Dairy

250

Milk

full fat

250

Double Cream

Butter

for sauce, approx a knob

Fruits

150

Strawberries

quartered

0.5

piece

Lemon

juice only

piece

Lemon

sliced for decoration

Liquids

Limoncello Liqueur

Method

Soften the gelatine leaves in a bowl of cold water.

Simmer 250ml milk, 250ml cream, 25g sugar, and 50ml limoncello in a heavy saucepan.

Remove from heat and stir in the gelatine until dissolved.

Pour mixture into dariole moulds and refrigerate until set.

Melt butter and 50g sugar in a saucepan over gentle heat.

Add 150g chopped strawberries and lemon juice then remove from heat.

Pass the strawberry mixture through a sieve and allow to cool.

Unmould panna cotta onto plates and serve with the strawberry sauce.

Decorate each serving with a lemon slice dipped in icing sugar.