Mary Berry Limoncello Passion Panna Cotta

This delicious Mary Berry Limoncello Passion Panna Cotta is a quick and easy dessert that’s both creamy and refreshing. Perfect for dinner parties, you can customize it with common ingredients like fresh fruits or lemon curd. Its delightful combination of zesty lemon and sweet passion fruit will impress any guest!

This Limoncello Passion Panna Cotta Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

For the Panna Cotta:

• Sunflower oil, for greasing
• 3 sheets of platinum-grade leaf gelatine
• 600ml pouring double cream
• 55g caster sugar
• Finely grated zest of 2 lemons
• 4 tbsp limoncello

To Serve:

• 3 ripe passion fruits, halved
• 4 tbsp lemon curd

How To Cook Limoncello Passion Panna Cotta :

1. Prepare the Basins: Grease the base and sides of six 150ml metal pudding basins with sunflower oil, then place them on a baking sheet.
2. Soften the Gelatine: Fill a small bowl with water and add the gelatine leaves. Leave them to soften for about 5 minutes.
3. Heat the Cream Mixture: In a saucepan, combine the cream, caster sugar, and lemon zest. Gently heat until it reaches scalding point, stirring until the sugar has dissolved and the cream is smooth.
4. Add Limoncello: Remove the saucepan from the heat and let the mixture cool slightly until it is hand hot. Stir in the limoncello.
5. Incorporate Gelatine: Squeeze any excess water from the gelatine leaves and add them to the warm cream mixture. Whisk until smooth and the gelatine is completely dissolved.
6. Chill: Pour the lemon cream mixture into the prepared pudding basins. Transfer them to the fridge to set for about 6 hours or overnight.
7. Prepare Passion Fruit Topping: Scoop out the seeds and juice from the passion fruits and place them in a bowl. Stir in the lemon curd and mix well.
8. Serve: To turn out the panna cotta, run a knife around the edges of each basin and carefully upturn onto a plate. Top each panna cotta with a spoonful of the passion fruit and lemon curd mixture.

Recipe Tips

• Use Cold Water for Gelatine: When softening gelatine leaves, always use cold water. This helps them dissolve properly without clumping in your mixture.
• Don’t Rush the Cooling Process: Allow the cream mixture to cool to hand hot before adding gelatine. If it’s too hot, it can make the gelatine ineffective, preventing the panna cotta from setting.
• Chill Overnight for Best Results: For the best texture and flavour, let the panna cotta set overnight in the fridge. This ensures it firms up properly and enhances the taste.
• Warm Moulds for Easy Release: If the panna cotta sticks, briefly run the bases of the pudding basins under warm water before turning them out. This helps release the dessert smoothly.
• Experiment with Flavours: Feel free to swap limoncello for other liqueurs like elderflower or orange for a different twist. You can also add fresh herbs or spices for added depth.

How To Store Leftovers

Cover leftover Limoncello Passion Panna Cotta with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (approximately 89.5g)

• Calories: 203
• Total Fat: 11.05g
• Saturated Fat: 7.75g
• Cholesterol: 55mg
• Sodium: 21.94mg
• Potassium: 83.24mg
• Total Carbohydrate: 19.06g
• Dietary Fiber: 0.14g
• Sugars: 17.56g
• Protein: 2.97g

Try More Mary Berry Recipes:

• Mary Berry Easter Simnel Cake
• Mary Berry Elderflower and Lemon Traybake
• Mary Berry Apple and Mincemeat Squares
• Mary Berry Baked Ricotta Cheesecake
• Mary Berry Chocolate Steamed Pudding