Mary Berry Limoncello Passion Panna Cotta

The first time I made this, I thought I’d messed it up—my cream nearly boiled, the gelatine clumped on the first go, and I used cheap lemon curd that tasted like sugar paste. But after tweaking the technique and investing in proper passion fruit (and better curd), this panna cotta became the dinner party dessert I rely on when I want gasps but not a mess.

It’s barely 15 minutes of real work—and once it’s in the fridge, your job is done. Then it just unmoulds with a wobble and a shine, topped with that sharp-sweet passionfruit topping that somehow makes it feel restaurant-level.

WHAT MAKES THIS RECIPE SPECIAL

This panna cotta hits that rare balance: it’s creamy but not too rich, citrusy but not sour.

• Real lemon zest + limoncello – Not just flavouring, but body and brightness.
• Just-set texture – No rubbery jelly here. It quivers like it should.
• Passion fruit + lemon curd topping – Bold, tropical, and just tart enough to cut through the cream.

Also? You don’t need ramekins or rings—just basic pudding basins or teacups do the job.

INGREDIENTS + WHY THEY MATTER

• Gelatine leaves (3 platinum-grade) – Better than powder for a smooth set. I tested with silver grade once—didn’t hold its shape as well.
• Pouring double cream (600ml) – Needs the fat content to set and taste right. Don’t swap it for single cream.
• Caster sugar (55g) – Just enough to sweeten without masking the lemon.
• Lemon zest (2 lemons) – Adds aromatic citrus oils. Don’t skip it, even with the limoncello.
• Limoncello (4 tbsp) – Italian lemon liqueur with punch. Skip it and you lose complexity.
• Passion fruit (3 ripe) – Brings that bold, tangy finish.
• Lemon curd (4 tbsp) – Loosens the passionfruit and adds smooth body to the topping.

MAKING IT YOURS (WITHOUT RUINING IT)

• No limoncello? Try elderflower cordial or Grand Marnier. Different flavour, but equally lush.
• Want it alcohol-free? Replace limoncello with lemon juice and a touch of zest.
• Too much lemon? Use orange zest and orange curd instead for a mellower, rounder profile.
• Don’t like passionfruit seeds? Sieve them out or swap for raspberries crushed into the curd.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Didn’t set properly	Added gelatine to cream that was too hot	Let it cool to hand-hot before adding
Gelatine clumped	Didn’t soak leaves properly	Always soften in cold water first
Stuck in moulds	Didn’t oil them well enough	Lightly grease with sunflower oil

HOW TO MAKE MARY BERRY’S LIMONCELLO PASSION PANNA COTTA

1. Grease the moulds
   Lightly oil six 150ml pudding basins with sunflower oil. Set them on a tray.
2. Soften the gelatine
   Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
3. Heat the cream
   In a saucepan, combine the cream, sugar, and lemon zest. Gently heat until just below boiling. Stir until sugar dissolves.
4. Cool slightly + add limoncello
   Remove from heat. Let cool until just warm to the touch. Stir in limoncello.
5. Add gelatine
   Squeeze out the soaked leaves and whisk into the warm cream until fully dissolved.
6. Chill
   Pour into moulds and refrigerate for at least 6 hours, ideally overnight.
7. Make the topping
   Scoop the passionfruit pulp into a bowl, stir in lemon curd, and mix until smooth.
8. Serve
   To unmould, run a knife around the edge and dip briefly in hot water. Invert onto a plate and top with the curd-passionfruit sauce.

TIPS FROM MY KITCHEN

• I always zest the lemons before cutting—much easier that way.
• If I’m serving a crowd, I make these the night before and unmould straight from the fridge.
• Warm the curd slightly before mixing with passionfruit if it’s too stiff—it blends smoother.

STORAGE + SERVING

• Fridge: Keep covered in the fridge for up to 3 days.
• Freezer: Not recommended—texture suffers.
• Serve with: A crisp biscuit (shortbread works beautifully) and a glass of Prosecco or iced mint tea.

FREQUENTLY ASKED QUESTIONS

Q: Can I use powdered gelatine instead of leaves?
A: Yes, but use the equivalent in platinum strength and dissolve it thoroughly before adding to the cream.

Q: Can I serve this in glasses instead of turning it out?
A: Absolutely—just skip the moulds and serve them straight in small tumblers or dessert cups.

Q: My panna cotta didn’t set—what went wrong?
A: Most likely, the cream was too hot when the gelatine went in, or the gelatine wasn’t fully dissolved.

Q: Is this kid-friendly?
A: Yes—if you skip the limoncello and replace it with a little extra lemon zest or juice.

Try More Recipes:

• Mary Berry Limoncello Passion Panna Cotta
• Mary Berry Raspberry Coulis
• Mary Berry Blueberry Muffin Recipe