Limoncello panna cotta
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Ingredients
250g Greek yoghurt, 2 sheets of gelatine, 150ml double cream, 1 cup caster sugar, limoncello. |
My name is Lianne Marie Binks and I am a panna cotta addict.
I cannot, cannot get enough of the cool, creamy lusciousness and whenever we're in restaurants I have to force myself to order something different for pudding, otherwise I would never eat anything else. Making it is so quick and simple but it's such a versatile pudding. I have one month left before I force myself to embark upon a pre-wedding diet so expect many, many panna cotta recipes to come in December! My good friend Leo bought me some cream of limoncello back from Italy for catsitting The Major and I've been steadily creating recipes for it ever since.
1) Soak the gelatine sheets in cold water for about 5 minutes until they become completely soft and flexible, meanwhile, warm the cream in a pan and then whisk the gelatine into the cream until it has dissolved completely.
2) Take the pan from the heat and whisk in the yoghurt, continuing to whisk until the mixture is completely incorporated. Add in the limoncello - I used one shot to give it a delicate flavour and colour but you could use more.
3) Pour into moulds and allow to set in the fridge. I just use little whiskey glasses (not shots) because they're the perfect portion for me :-) it should be set after 2 hours but I like to leave it overnight. If you don't have a brulee torch to warm the mould, just stand the glass upright in a dish of warm water for 30 seconds and then tip it up and allow it to wobble out. Serve with a further splash of limoncello for a hint of sin!
