limoncello panna cotta with Lemon Gel & Amaretti Biscuits

This classic Italian inspired dessert is delightfully refreshing. Creamy pannacotta is infused with the flavours of
Queen vanilla and lemon, then layered with a lemony gel and topped off with almond biscuits.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

1 hour and 20 minutes, plus chilling

Cook

15 - 20 minutes

Portions

21 x 100g panna cottas

Download Recipe

Limoncello Panna Cotta

(Prep: 45 min Chill: 4 – 24 hours)
10 sheets gelatine, gold leaf
750mL milk
950mL cream
300g caster sugar
150mL Limoncello
1 Queen Pro Vanilla Bean Pod
1 tbsp Queen Pro Natural Lemon Extract

 

Lemon Gel

(Prep: 20 min Chill: 10 min)
5 lemons
200g caster sugar

Amaretti Biscuits

(Prep: 10 min Infuse: 24 hours)
1kg almond meal
500g caster sugar
300g egg whites
1 tsp Queen Pro Organic Vanilla Extract
40mL Queen Pro Natural Almond

To Serve

edible flowers, to garnish

  1. For the panna cotta; bloom gelatine in iced water, squeeze out when ready and set aside.
  2. Split the vanilla bean pod lengthways and scrape out the seeds. Boil milk, cream, sugar, vanilla bean including seeds, and lemon extract. Take off heat, add in gelatine and limoncello, then mix until gelatine is fully melted.
  3. Place mixture into a water bath and stir constantly, scraping side of the bowl so it doesn’t set. Stir until the mixture is cold to touch.
  4. Pour 100mL into glasses. Wait 30 minutes before moving glasses to avoid liquid splashing around. Place panna cotta in the fridge for 4 hours (for soft set product) or up to 24 hours (for fully set/more firm product).
  5. For the lemon gel; peel and juice lemons – keep them separate. Boil lemon peel 5 times, changing the water each time. Blend peel, juice and sugar for 5 minutes on high in a blender. Cool over a water bath. Place into a piping bag.
  6. For the amaretti biscuits; preheat oven to 180°C. Mix together almond meal and caster sugar. Mix in egg whites, vanilla extract and almond extract. Roll mixture into smooth 3cm balls, then roll them in icing sugar. Place onto lined trays and bake for 15-20 minutes or until golden on base of biscuit. Allow to cool.
  7. To assemble, remove set panna cottas from the fridge. Pipe a small layer lemon gel on top, then sprinkle amaretti over the panna cottas. Garnish with edible flowers and serve.

Products used in this recipe

Vanilla Bean Pods 10 Pack

1-96-000537

Natural Lemon Extract 500 mL

1-96-000199

Natural Organic Vanilla Extract 500 mL

1-96-000240

Natural Almond Extract 500 mL

1-96-000147

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