Filter
Reset
Sort ByRelevance
Calamity Anne
Limoncello-panna cotta with cantuccine bottom
Italian dessert of homemade panna cotta with a bottom of cantuccini and limoncello.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
255 minDessertgreen apples (Smith), Apple juice, white caster sugar, fresh basil, raspberries,apple-basil sorbet with raspberries -
30 minDessertbutter cream shortbread (120 grams), forest fruit jam, gelatin, fresh cranberries, juice of orange, fine cristalsugar, ready-to-use whipped cream, pink mini meringues, green mini meringues,cranberry bavarois with meringues -
15 minSnackmuesli, honey, raspberry yogurt, yogurt, raspberry, mint leaf,froyo-breakfast'muffins' -
20 minDessertlime, honey, Kiwi, pistachios, ricotta, low-fat quark,kiwicoupe with ricotta and lime
Nutrition
645Calories
Notice: A non well formed numeric value encountered in /home/recipe/websites/recipes/public/info.php on line 644
Sodium0% DV1,2mg
Fat72% DV47g
Protein14% DV7g
Carbs13% DV40g
Fiber4% DV1g
Loved it