Go Back
limoncello panna cotta in a plate, towels and lemon squeezer around, a jug of limoncello in the background, lemon slices and peels around

Easy Limoncello Panna Cotta

Cristina
Most delicious limoncello panna cotta, the quickest dessert and the most versatile that you can make ahead and even freeze. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 80 g sugar
  • 3 gelatin sheets
  • 125 g lemon yoghurt
  • 500 ml heavy cream
  • 1/4 cup limoncello liqueur
  • 5 g lemon zest
  • 6 mint leaves

Instructions
 

  • Begin by putting the gelatin in cold water for ten minutes to let it soften up in a small bowl.
  • In the meantime, in a saucepan over medium heat, bring to a boil the granulated sugar and heavy cream and keep mixing. When it reaches boiling point, turn it off and let it get lukewarm.
  • Strain the gelatin with your hands.
  • Add to the same mixture the yoghurt, gelatin, heavy cream, lemon zest and limoncello. Mix well to combine.
  • Lastly, pour in your mould or container (any glass can work too) of choice. Let it rest in the fridge for 3-4 hours.
  • When ready to serve, unmould your limoncello panna cotta add any toppings like mint and lemon zest and serve. Enjoy!

Notes

  • You can make the panna cotta ahead and it will last in the fridge for up to three days.
  • You can freeze the limoncello panna cotta for up to two months (see notes for details).
Keyword limoncello panna cotta