Best Limoncello Panna Cotta With Black Cherry Sauce Recipes

LIMONCELLO PANNA COTTA WITH BLACK CHERRY SAUCE

Steps:

• Soften the gelatin in cup of cold water, then heat the milk, cream and sugar until tiny bubbles form.
• Stir in the limoncello and mix well, then remove from the heat and add the gelatin, stirring until it has completely dissolved.
• Pour the mixture into 4 individual cups and place in the refrigerator for a couple of hours to set.
• To make the sauce, heat the cherries, sugar and lemon juice until the sugar has dissolved.
• Puree the mixture until well blended.
• You may pass the mixture through a sieve if desired for a smoother consistency.
• Spoon the sauce over the panna cotta in the cups and refrigerate until ready to serve.
• Remove from the refrigerator 15 minutes 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.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

Steps:

• For panna cotta:
• Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
• Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
• For sauce:
• Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
• Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
• *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.