Panna Cotta

On one of my recent work lunches, I had panna cotta and rhubarb for dessert. It was gorgeous! I decided to make my own at the weekend.  I found this lovely recipe by Gennaro Contaldo, Limoncello flovoured panna cotta with strawberry sauce, which for once, I didn’t need to modify:

I’ve typed out the ingredients and method here for ease of reference.


(a) Panna cotta:

  • 250ml milk
  • 284 ml double cream
  • 3 gelatine leaves
  • 25g sugar
  • 50ml limoncello liquor

(b) Strawberry sauce

  • 150g strawberries, chopped
  • 50g sugar
  • 1 knob of butter
  • juice from 1/2 lemon


  1. Soak gelatine leaves in a bowl of water
  2. Mix cream, milk, sugar and limoncello in a pot, and stir
  3. Once the above mix comes to a simmer, take it off the heat and add in the gelatine leaves (remove the water they were soaked in)
  4. Stir well until the leaves dissolve
  5. Pour the mix into little bowls or suitable moulds
  6. Chill overnight to set
  7. For the sauce, add the butter and sugar in a pan
  8. Add in the strawberries and lemon juice once the butter has melted and sugar dissolved
  9. Once the strawberries have softened, take the sauce off the heat, and put it through a sieve
  10. Chill the sauce and serve with the panna cotta


marshmallows 020b

Note: I should have let the panna cotta set for a full day – the temperature in my fridge wasn’t right, so the panna cotta hadn’t fully set when I dished out the first serving, as above.


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