Lemon pannacotta with boozy raspberries
Sunflower oil, for greasing
2 tsp powdered gelatine
5 lemons
600ml whipping cream
60g caster sugar
4 tbsp limoncello
Handful of raspberries
Brush 4 x 150ml metal pudding moulds with the sunflower oil. Place 3 tbsp cold water in a bowl and sprinkle the gelatine on top, leave it to become spongy.
Grate the zest of the lemon and add to a saucepan with the cream, sugar and 2 tbsp of the liqueur. Heat until it bgins to bubble and the sugar has dissolved. Leave to cool slightly.
Add the sponged gelatine to the warm cream and completely dissolved. Pour into the moulds and chill for 6 hrous, preferably overnight until set.
Juice the lemons and pour into a bowl with the remaining liqueue and leave to chill.
To serve, dip each mould briefly into very hot water, loosen the pannacotta and turn out.
Spoon the raspberries over the pannacotta and serve
Serves
4
Main ingredients
Dairy, Fruit
Recipe Type
Dessert, Easy, Entertaining
Level of Difficulty
Easy
