Panna cotta with limoncello curd and berries for a crowd

Name: Panna cotta with limoncello curd and berries for a crowd
Cook time: 1 h 30 min
Yield: 8-12
Cuisine: Modern Australian,Italian
Ingredients: 600ml thickened cream; 250g (1½ cups) chopped couverture white chocolate; 1.4kg vanilla bean yoghurt; 2½ titanium-strength gelatin leaves*, bloomed in cold water; 1 tbsp vanilla bean paste

Katrina Meynink

December 13, 2023

Share-friendly panna cotta swirled with limoncello curd and topped with berries and buttered almonds. Katrina Meynink

easyTime:1-2 hoursServes:8-12

Start this recipe one day ahead and thank yourself later when you serve this stress-free and impressive dessert. Just add the toasted almonds at the last minute so they stay buttery and crisp.

Ingredients

Panna cotta

600ml thickened cream
250g (1½ cups) chopped couverture white chocolate
1.4kg vanilla bean yoghurt
2½ titanium-strength gelatin leaves*, bloomed in cold water
1 tbsp vanilla bean paste

Limoncello curd

juice and zest of 2 lemons
4 tbsp limoncello
80g butter
175g caster sugar
2 eggs and 2 egg yolks

To decorate

125g punnet raspberries, halved
125g other berries (such as mulberries or blackberries), halved
2 tbsp limoncello
3 tbsp butter
½ cup slivered almonds

Method

Step 1
To make the panna cotta, add the cream and chocolate to a saucepan and place over low heat, stirring regularly until incorporated. Add the bloomed gelatin and whisk vigorously to combine. Remove from the heat and whisk through the yoghurt and vanilla bean paste. Pour into a large serving bowl (about 30cm wide and at least 10cm high) or trifle bowl, and place in the fridge to set. It needs to set for about an hour before you top with the limoncello curd.
Step 2
To make the limoncello curd, combine the lemon juice and zest, limoncello, butter and caster sugar in a saucepan over medium heat, stirring to incorporate.
Step 3
Whisk the eggs and yolks together in a small bowl and add to the lemon mixture. Whisk constantly over very, very low heat until the curd thickens and coats the back of a spoon. (You can do this in a double-boiler but Christmas will be over by the time you have curd. I do it directly in the saucepan and if I am concerned about any chunky bits from over-heating, I strain them out.) Allow the curd to cool while the panna cotta layer has its initial set.
Step 4
Drizzle the curd over the panna cotta layer, and use a fork to create beautiful swirls on the surface. Cover tightly with cling wrap and return to the fridge to set overnight.
Step 5
When ready to serve, toss the berry halves gently in the limoncello and scatter them over the panna cotta.
Step 6
Place a frying pan over medium heat. Add the butter and, once foaming, add the almond flakes and cook until they are lightly golden (about 1 minute). Remove from the pan, scatter over the top of the panna cotta and serve.

*Note: Gelatin comes in five strengths: titanium, bronze, silver, gold and platinum. Titanium gives the softest set. “Bloom” the leaves by soaking them in cold water for at least 4 minutes to soften and dissolve.