Limoncello-panna cotta with cantuccine bottom

Name: limoncello-panna cotta with cantuccine bottom
Cook time: 15 min
Total time: 195 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g cantuccini alla mandorla; 30 g butter; 3 leaf gelatin; 0,5 vanilla bean; 400 ml fresh cream; 40 g sugar; 75 ml Limoncello Gall and Gall

Italian dessert of homemade panna cotta with a bottom of cantuccini and limoncello.

Ingredients

Kitchen Stuff

1 blender or food processor
1 cocktail glasses

Directions

Put the cantuccini in the food processor or blender and grind.
Melt the butter in a saucepan and add the cantuccini plum. Distribute over the glasses and press.
Let the gelatin soak for 5 minutes in a large bowl of cold water. Meanwhile, cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
Bring the vanilla pod, marrow, whipped cream and sugar into a saucepan while stirring. Remove the pan from the heat and remove the vanilla pod.
Squeeze the gelatine and add to the cream mixture together with the limoncello. Stir until the gelatin is dissolved.
Allow to cool for 15 minutes to room temperature.
Spread the cream with a spoon over the cantuccine bottom in the glasses and put the panna cotta in the refrigerator for at least 3 hours.
Before serving, chop the rest of the cantuccini and sprinkle over the limoncello-panna cotta.