Anna Sultana’s Limoncello Panna Cotta, Maltese Style

Ma’s Limoncello Dessert has six egg yolks, so it is rich.

Especially if you’re watch your cholesterol.

Back in the 50s no one worried about stuff like that.

Ignorance may be bliss, but it’s not always healthy.

Panna Cotta is a lighter dessert.

More like ice cream.

There’s heavy cream in it.

But then, there’s heavy cream in ice cream, too.

Well, there’s always plain jello, without the whipped cream.

With a glass of homemade limoncello.

Hint:

If you would like to serve the Panna Cotta on a dessert plate, here’s what to do: 

Pour the Panna Cotta into custard cups. 

Cover with plastic and refrigerate for 4 hours or overnight.

It should be firm to hold its shape.

        

Dip the bottom of a custard cup into a bowl of hot water for 10 seconds.

Run a knife around the edge of the cream.

Invert onto an individual dessert plate.

Repeat with the other custard cups.

Spoon some fruit sauce around the cream.

A dot on top is nice, too.

                              Limoncello Panna Cotta  

6 servings

Into a small bowl, pour

1/4 Cup milk

Sprinkle 

2 1/2 Tablespoons unflavoured gelatin

Set aside for five minutes to soften the gelatin.

Combine in a medium saucepan

1 1/2 Cups heavy cream

1 Cup milk

1/4 Cup Sugar

Stir well.

Bring to a simmer over medium high heat.

Remove from heat.

Add the softened gelatin.

Stir until the gelatine has dissolved.

Add

1/2 Cup Limoncello 

1/2 teaspoon lemon extract

1/4 teaspoon vanilla extract

Set the bowl over an ice bath. 

Stir often so that the mixture will cool evenly.

The mixture should have the consistency of heavy cream.

Pour into 6 serving glasses. 

Cover with plastic and refrigerate for 4 hours or overnight.

It should be firm to hold its shape.

Garnish with fresh fruit or fruit sauce.

Or both.

Want a non-alcoholic Panna Cotta?

No problem.

Try Carmela Soprano’s Panna Cotta with Raspberry Sauce and Blueberries.