Mary Berry Limoncello Passion Panna Cotta Recipe [Tips & Tricks]

If you’re looking to impress at your next dinner party or just treat yourself to something indulgent, Mary Berry’s Limoncello Passion Panna Cotta is an absolute must-try. This delightful dessert combines the rich, creamy texture of classic panna cotta with a zesty kick from the limoncello and the tropical sweetness of passion fruit, creating a perfectly balanced flavor profile.

Not only is it irresistibly delicious, but it’s also visually stunning and sure to wow your guests. Plus, it’s surprisingly simple to make, with just a few key ingredients that will elevate your dessert game to new heights!.

Mary Berry Limoncello Passion Panna Cotta Recipe

Ingredients Needed

To make Mary Berry’s Limoncello Passion Panna Cotta, the ingredients play a crucial role in achieving a perfect balance of creamy texture, vibrant flavors, and the unmistakable zing of citrus. This dessert combines the smooth, rich consistency of panna cotta with the refreshing and tangy taste of limoncello and passion fruit, creating a symphony of textures and flavors that will tantalize your taste buds.

For The Panna Cotta

• Double cream (600 ml): The base of panna cotta is built on the smooth richness of double cream. Its high fat content gives the dessert a velvety, luxurious mouthfeel that is both indulgent and satisfying.
• Whole milk (200 ml): The milk serves to balance out the cream’s richness and ensures the panna cotta isn’t too heavy. It lightens the overall texture, making it more delicate and smooth.
• Sugar (100 g): Granulated sugar is used to sweeten the panna cotta. It dissolves easily in the cream and milk mixture, adding a touch of sweetness without overwhelming the other flavors.
• Gelatine sheets (3 sheets): Gelatine is the essential ingredient that sets the panna cotta. It allows the mixture to firm up, giving it the characteristic smooth and wobbly texture that is the hallmark of a good panna cotta.
• Vanilla extract (1 tsp): Vanilla provides a subtle depth of flavor that complements the fruity limoncello and passion fruit in the dessert. It’s a warm and aromatic addition that rounds out the richness of the cream.
• Limoncello liqueur (50 ml): Limoncello adds a zesty, lemony kick to the panna cotta. It infuses the dessert with a burst of bright, citrusy flavor, perfectly balancing the creamy base.

For The Passion Fruit Sauce

• Passion fruit pulp (from 4 passion fruits): The passion fruit pulp gives a sharp, tropical tang to the dessert, offering a contrast to the smooth, mellow panna cotta. It is an essential ingredient that adds a vibrant color and exotic sweetness.
• Lemon juice (1 tbsp): Fresh lemon juice enhances the citrus profile of the dessert, marrying beautifully with both the limoncello in the panna cotta and the passion fruit sauce.
• Sugar (1-2 tbsp): A touch of sugar helps to balance the acidity of the passion fruit and lemon juice, making the sauce perfectly sweet and tart.

Equipment Needed

Having the right tools in your kitchen makes preparing Mary Berry’s Limoncello Passion Panna Cotta a breeze. While the recipe doesn’t require anything overly complex, the following equipment is essential to ensure the best results:

• Saucepan: You’ll need a medium-sized saucepan to heat the cream, milk, sugar, and limoncello. It’s important that the saucepan is large enough to avoid spillage when the ingredients are whisked together, but not too big to lose heat efficiently.
• Mixing bowls: A large mixing bowl is needed to soak the gelatine sheets and to combine the panna cotta mixture before pouring it into molds. It’s best to have one bowl for soaking the gelatine and another for mixing the cream base.
• Whisk: A whisk is crucial for gently incorporating the ingredients without causing the cream mixture to splatter. This ensures a smooth and even panna cotta mixture.
• Measuring spoons and cups: Accurate measurements are key for consistency in the recipe. Make sure to have a set of measuring spoons and cups to measure out ingredients like sugar, vanilla, and limoncello.
• Heatproof jug or bowl: After heating the cream and milk, you’ll need a heatproof jug or bowl to pour the mixture into your molds. This prevents any splashing or mess while transferring.
• Panna cotta molds: You’ll need six individual panna cotta molds or ramekins. These are used to shape the dessert as it sets in the fridge. If you don’t have specific panna cotta molds, any small, heatproof bowl will work.
• Small strainer: If you’re straining the passion fruit pulp to remove seeds, a small sieve or strainer will be needed to get a smooth, velvety sauce.
• Serving plates: For presentation, small dessert plates or shallow bowls are ideal for serving the panna cotta once it has set and is ready to be garnished with the passion fruit sauce.

How To Make Mary Berry’s Limoncello Passion Panna Cotta

Making this elegant dessert is straightforward but requires attention to detail, especially when it comes to handling the gelatine and setting the panna cotta perfectly. Here’s how to create this indulgent treat step by step:

Step 1: Soak the Gelatine

Start by placing the gelatine sheets in a bowl of cold water. Let them soak for about 5-10 minutes to soften. Gelatine must be completely softened before you add it to the warm cream mixture, or it won’t dissolve properly.

Step 2: Heat the Cream and Milk

In a medium saucepan, combine the double cream, whole milk, and sugar. Heat the mixture over a low to medium flame, stirring frequently to prevent the cream from boiling over.

You only want to warm the mixture until the sugar dissolves completely and the cream is just about to reach a simmer. At this point, remove it from the heat.

Step 3: Add Limoncello and Gelatine

Squeeze the softened gelatine sheets to remove excess water, then add them to the warm cream mixture. Stir until the gelatine completely dissolves. Once dissolved, add the limoncello and vanilla extract, continuing to stir to incorporate these flavors into the base mixture.

Step 4: Pour into Molds

Carefully pour the panna cotta mixture into your prepared molds or ramekins. Allow the mixture to cool to room temperature before placing the molds in the fridge. Leave them to set for at least 4 hours, or until firm and wobbly to the touch.

Step 5: Make the Passion Fruit Sauce

While the panna cotta is setting, prepare the passion fruit sauce. Cut the passion fruits in half and scoop out the pulp.

If you prefer a smooth sauce, strain the pulp through a fine sieve to remove the seeds. In a small saucepan, combine the passion fruit pulp with lemon juice and sugar.

Simmer for 2-3 minutes over low heat, stirring occasionally, until the sauce thickens slightly. Remove from heat and allow to cool.

Step 6: Serve and Garnish

Once the panna cotta has fully set, run a small knife around the edges of each mold to loosen it. Gently invert the molds onto individual serving plates. Spoon the passion fruit sauce over the top of each panna cotta, and for an extra touch, garnish with fresh passion fruit seeds or a sprig of mint.

Expert Tips

To make sure your Limoncello Passion Panna Cotta turns out perfectly, here are a few expert tips:

1. Gelatine Handling: Be sure to fully soften the gelatine in cold water. If you accidentally add gelatine to the hot cream without softening it first, it can form lumps. Always squeeze out excess water before adding it to the cream mixture.

2. Temperature Control: When heating the cream and milk, avoid boiling the mixture. Overheating can cause the cream to separate, which will affect the smooth texture of your panna cotta.

3. Setting Time: For the best texture, allow the panna cotta to set for a full 4 hours or more. If you are in a rush, you can place it in the freezer for 1 hour, but make sure it sets in the fridge afterward for at least 3 hours.

4. Passion Fruit Pulp: If you want to make the passion fruit sauce smoother, strain the pulp to remove the seeds. Alternatively, you can leave the seeds in for a more textured sauce with a bit of crunch.

5. Make Ahead: This dessert can be made up to 2 days in advance, making it ideal for dinner parties. Just make sure to cover the molds with plastic wrap once they have set, so they don’t pick up any fridge odors.

Mary Berry’s Limoncello Passion Panna Cotta is a sophisticated yet simple dessert that captures the essence of fresh, citrusy flavors combined with the rich creaminess of the classic Italian treat. The tangy passion fruit sauce adds a delightful contrast, creating a beautiful balance of sweet, tart, and creamy.

Whether you’re preparing it for a special occasion or a casual dinner, this dessert is sure to impress with its vibrant flavors and elegant presentation. Follow the steps carefully, and you’ll be rewarded with a decadent treat that’s as visually stunning as it is delicious!.

Easy Recipe Variations For Mary Berry’s Limoncello Passion Panna Cotta

Mary Berry’s Limoncello Passion Panna Cotta is already a delightful dessert that marries the smooth, creamy texture of panna cotta with the refreshing, tangy flavors of limoncello and passion fruit. However, it’s always fun to experiment with variations that suit different preferences or take the dessert to a whole new level. Here are some easy recipe variations you can try:

1. Berry Infused Version:
   For a burst of color and an added fruit dimension, you can infuse your panna cotta with fresh berries. Instead of passion fruit, try a mix of raspberries, strawberries, or blueberries. Simply puree the berries and strain them to remove the seeds before adding the juice to the panna cotta mixture. You can also garnish the panna cotta with fresh berry compote on top for an extra punch of flavor.

2. Vanilla Bean Twist:
   While the lemony zing of limoncello is the star of the original recipe, you can balance the tartness with a touch of vanilla. Adding a vanilla bean pod to the cream mixture while heating gives the panna cotta a subtle, aromatic richness. After infusing the vanilla flavor, you can scrape the seeds out of the pod and mix them into the panna cotta base for a luxurious, creamy finish.

3. Coconut Limoncello Panna Cotta:
   For a tropical variation, consider swapping part of the cream with coconut milk or adding toasted coconut flakes to the panna cotta mix. The coconut flavor will pair beautifully with both the limoncello and passion fruit, creating an exotic flavor profile. Garnish with additional toasted coconut or even small pieces of dried pineapple for a beach-inspired dessert.

4. Chocolate Lover’s Version:
   A decadent twist on this already indulgent dessert can come from incorporating a rich chocolate element. Add some finely chopped dark chocolate to the cream mixture and allow it to melt smoothly into the panna cotta base. A light, chocolate drizzle or shaved chocolate on top of the finished panna cotta will add a touch of elegance and deepen the dessert’s flavor complexity.

5. Herb-Infused Panna Cotta:
   If you want to play with savory notes or add a bit of earthy depth, infuse the cream with herbs such as basil, thyme, or rosemary. A basil panna cotta, combined with the limoncello and passion fruit, offers a surprising, refreshing twist that pairs wonderfully with a light summer meal. Simply heat the cream with a few sprigs of your chosen herb, strain, and proceed with the original recipe.

Best Practices To Store Leftovers

While panna cotta is best served fresh, leftovers can be just as delightful when stored properly. To ensure that the texture and flavor remain intact, follow these simple best practices:

1. Refrigeration:
   Store leftover panna cotta in the refrigerator as it needs to stay cool and firm. Make sure it is covered tightly with plastic wrap or stored in an airtight container to prevent it from absorbing any other odors from the fridge. The cold temperature helps maintain its creamy consistency.

2. Avoid Freezing:
   It’s not recommended to freeze panna cotta because the delicate texture will likely change upon thawing. Freezing can cause the cream to separate, and the panna cotta may become grainy or watery. Stick to refrigeration for the best results.

3. Shelf Life:
   Panna cotta can typically be kept in the fridge for up to 2-3 days. The passion fruit and limoncello flavors will often intensify after sitting for a day, making the dessert even more flavorful. However, after three days, the consistency may start to change slightly, and it may lose some of its smooth, delicate texture.

4. Serving Leftovers:
   When you are ready to serve leftovers, you can let them sit at room temperature for a few minutes to soften slightly if they’ve become too firm in the fridge. Alternatively, you can serve it straight from the fridge, especially on a hot day, when the cold texture will be refreshing. Consider adding a fresh topping or drizzle of limoncello to freshen it up.

What Goes Well With Limoncello Passion Panna Cotta

The refreshing and creamy profile of limoncello passion panna cotta can be beautifully complemented with a range of desserts and beverages that either contrast or enhance its citrusy richness. Here are some excellent pairing ideas:

1. Crisp Biscotti or Shortbread:
   A delicate, crunchy biscuit is a fantastic contrast to the soft texture of panna cotta. Biscotti, with its almond or hazelnut base, adds a delightful crunch, while a buttery shortbread cookie brings a subtle sweetness that balances the tartness of the passion fruit and limoncello.

2. Fresh Fruit Salads:
   Light and refreshing fruit salads, especially those with citrus fruits like oranges, grapefruits, or even kiwi, pair wonderfully with panna cotta. These fruits can enhance the zesty notes of limoncello and add a bright contrast to the smooth creaminess of the dessert. For a tropical twist, add diced mango, pineapple, or papaya for an exotic touch.

3. Prosecco or Champagne:
   A glass of sparkling wine like prosecco or champagne is a classic match with any creamy dessert. The effervescence of the bubbles provides a refreshing contrast to the richness of the panna cotta. The delicate flavors of prosecco, with its subtle hints of apple and citrus, will enhance the limoncello notes in the dessert.

4. Limoncello Sorbet:
   If you’re looking for an additional lemony dessert, limoncello sorbet offers a refreshing counterpoint to the creamy panna cotta. The chilled, slightly tart sorbet will cleanse the palate between bites of panna cotta, enhancing the overall citrus experience.

5. Herb-Infused Teas:
   For a non-alcoholic pairing, opt for a cup of chilled or warm herbal tea. A green tea or a refreshing mint tea can provide a clean, crisp contrast to the dessert’s sweetness and acidity. A lemon verbena or chamomile tea would also be harmonious, with soft floral notes that complement the citrus.

Conclusion

Mary Berry’s Limoncello Passion Panna Cotta is a sophisticated and refreshing dessert that strikes a perfect balance between creamy, tangy, and sweet. Its versatility allows for multiple easy variations that can adapt to different palates, whether you’re in the mood for berries, vanilla, or a tropical twist.

Storing leftovers is simple with a few best practices, ensuring that your dessert stays fresh for several days. When it comes to pairings, there are plenty of options-crisp cookies, fruit, and sparkling wines all work beautifully with the panna cotta, elevating the overall dining experience. Whether you’re preparing it for a special occasion or simply indulging yourself, this dessert offers a burst of citrusy elegance that’s sure to impress.

FAQs

What Ingredients Are Required For Mary Berry’s Limoncello Passion Panna Cotta?

The main ingredients for Mary Berry’s limoncello passion panna cotta include double cream, full-fat milk, caster sugar, gelatin leaves, passion fruit puree, limoncello, and lemon zest. These ingredients come together to create a creamy and tangy dessert with a refreshing citrus twist.

Can I Substitute Limoncello In This Panna Cotta Recipe?

Yes, if you prefer not to use limoncello, you can substitute it with other citrus-based liqueurs like lemon vodka or Grand Marnier. Alternatively, for a non-alcoholic version, you can use lemon juice with a little bit of lemon zest to maintain the fresh, citrus flavor.

How Do I Make The Gelatin Dissolve Properly For The Panna Cotta?

To ensure the gelatin dissolves properly, bloom the gelatin leaves in cold water for about 5 minutes until they soften. Once softened, gently heat them with a bit of milk or cream until fully dissolved, being careful not to let it boil. This step will ensure the panna cotta sets smoothly.

Can I Make Mary Berry’s Limoncello Passion Panna Cotta Ahead Of Time?

Yes, this panna cotta can be made ahead of time. It’s actually recommended to prepare it the day before serving to allow it to set properly in the fridge. It should be left to chill for at least 4 hours or overnight for the best results.

What Is The Texture Of Mary Berry’s Limoncello Passion Panna Cotta Supposed To Be Like?

The texture of this panna cotta should be smooth, creamy, and firm enough to hold its shape when unmolded but soft enough to melt in your mouth. The addition of limoncello and passion fruit adds a refreshing tang that balances the rich creaminess.

How Do I Serve Mary Berry’s Limoncello Passion Panna Cotta?

Mary Berry’s limoncello passion panna cotta is typically served in individual ramekins or glasses. For an extra touch, you can garnish it with fresh passion fruit pulp, citrus zest, or mint leaves. You can also drizzle some limoncello or fruit syrup for added flavor.

Can I Make This Recipe Without Using Alcohol?

Yes, you can make a non-alcoholic version of this panna cotta by omitting the limoncello. Use lemon juice or a citrus-flavored syrup to achieve a similar tartness. The panna cotta will still be creamy and delicious without the alcohol.

How Do I Know When The Panna Cotta Is Fully Set?

The panna cotta is fully set when it has a firm but wobbly consistency. It should not jiggle too much when gently shaken, and it should hold its shape when unmolded. After chilling for at least 4 hours, test the texture with a gentle touch to ensure it’s firm enough.

Can I Use A Different Fruit Puree Instead Of Passion Fruit?

Yes, you can experiment with other fruit purees such as mango, raspberry, or even strawberry. Each fruit will give the panna cotta a unique flavor profile, but passion fruit provides a perfect balance of tartness and sweetness that complements the creamy texture.

How Can I Prevent My Panna Cotta From Having A Grainy Texture?

To prevent a grainy texture, ensure that the gelatin is properly dissolved and incorporated into the cream mixture. Avoid overheating the cream mixture, as it can cause the texture to become grainy. Stir the mixture gently and make sure to strain it before pouring it into molds to remove any undissolved bits.