Taste the Air-Chilled Difference®

Limoncello Panna Cotta With Berries & Pistachios

by , Chef, River Oaks Restaurant, Memphis, Tennessee

Limoncello Panna Cotta With Berries & Pistachios
Easy Recipe

Serves 6

    • Panna Cotta
    • 1½ teaspoons unflavored gelatin
    • 1 cup cream
    • 2½ tablespoons sugar
    • 2 teaspoons vanilla
    • 2 cups buttermilk
    • 1 tablespoon lemon zest
    • For Serving:
    • 3 tablespoons limoncello
    • 2 cups mixed fresh berries
    • 2 tablespoons unsalted, shelled pistachios, chopped

    In a medium saucepan, combine ½ cup cream with gelatin, lemon zest, sugar, and vanilla, and let sit for about 2 minutes. Place saucepan over medium heat, and stir until sugar dissolves; do not let the cream come to a boil. Add the remaining cream and the buttermilk and stir. Pour into ramekins or dessert cups and refrigerate until set, at least 4 hours.

    To serve, top each panna cotta with ½ teaspoon limoncello, berries, and chopped pistachios.

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