Panna Cotta al Limoncello {Limoncello Panna Cotta}


Panna Cotta is simply cooked cream *swoon* What’s not to love right? Obviously we do lurve it! You might remember that we have already done a traditional Vanilla Panna Cotta and of course knowing me you knew there would be a Nutella Panna Cotta – check! And now to add to our Panna Cotta repertoire is *rubbing hands together* Limoncello Panna Cotta. That’s right, we’re adding one just for the adults. If you love Limoncello, you’ll love this!


This is a creamy, lemony and oh so luscious dessert! Did I say LEMONY?  Blueberries are the perfect compliment to garnish with and they go together like {why is that song from Grease playing in my head right now?} LOL we’ll just say they’re pretty much made for each other. If you wanted to cook them down into a blueberry sauce to top it off with that would also be incredible {note to self, blueberry sauce next time}!

Panna Cotta is the perfect dessert when you’re entertaining. It takes all of 10 minutes to make and then you put it in the fridge to set up. How hard is that? You can use any container you like. I used custard cups here but it’s also quite impressive served in wine glasses or champagne glasses {& then you don’t even have to worry about popping them out of their mold} Go ahead and get creative!

I even upped the ante and made a Limoncello glaze to go with. I simply took about 4 tablespoons of powdered sugar and mixed it with 1 tablespoon on Limoncello & voila! Here a drizzle, there a drizzle. So pretty and lemontastic!




What you’ll need:
1 pint of heavy whipping cream
3/4 cup sugar
1/2 cup Limoncello
.25 ounce {1 packet} Knox gelatin
3 tablespoons COLD water

What to do:
1. Into a medium size bowl add COLD water and sprinkle the gelatin package on top of water, DO NOT STIR, set aside.

2. Place your cream and sugar into a sauce pan over medium heat. Stirring frequently with a wooden spoon until well combined, continue cooking until it nears boiling. Remove from heat, add Limoncello and stir well to combine.

3. WHILE the cream is cooking prepare your custard cups (ramekins work fine as well) by spraying them with cooking spray. Then SLOWLY pour the cream mixture over the gelatin mixture and stir together until WELL combined.

4. Equally divide the mixture into your prepared custard cups. Place in refrigerator to set up for a MINIMUM of 2 hours OR until firm. To plate, run a blunt knife around the edges of the cups and the panna cotta should release easily. Garnish with fresh fruits or topping of choice.

Buon Appetito!


  1. 1

    I looove lemon desserts. It looks fabulous!

  2. 2

    Limoncello is seriously one of my favourite things on earth – how can I not like this?

  3. 3

    Gorgeous!! I’ve got to try this 🙂

  4. 4

    I first had limoncello in Rome…and in love, yes, I fell. Lemons and blueberries are a perfect marriage.

  5. 5

    Oooh I love the combination of lemon and blueberry! This looks perfect (and EASY!) 🙂

  6. 6

    That is GORGEOUS and I bet it’s every bit as refreshing. Adding this to my kitchen queue immediately!!

  7. 7
    Tiffany /

    I so so wish I had been to your website earlier this Spring, I would have made Lemoncello. This looks so so so good Paula

  8. 8

    This looks delicious, Paula! I can’t wait to try it when we have blueberries to pair it with.

  9. 9

    I literally gasped when I saw that first picture. Beautiful!

  10. 10

    mmm, this looks delicious! i love lemon and blueberries together!

  11. 11

    girl, my limoncello could not be ready fast enough! just did the simple syrup yesterday…30 days will take forever!

  12. 12

    This looks brilliant!

  13. 13

    Beautiful, just beautiful.

  14. 14

    Bravo! This dessert sounds like something someone would ask for if they weren’t going to get another request!


  15. 15

    Great idea to add limoncello!

  16. 16

    how delicious and seasonal.

  17. 17

    Ooh limoncello sounds like a perfect variation. I love panna cotta!

  18. 18

    This is perfect! Looks amazing:)

  19. 19

    I have never tried a panna cotta,but this is a real inspiration!

  20. 20
    Drusilla /

    Looks reeeaallly good. I’m a vegetarian so I’ll swap out the gelatine for something veg like seaweed/agar etcetera… I hope it works. XD

  21. 21

    A limoncello panna cotta served with blue berries would be perfect!

  22. 22

    Yes, please!! Limoncello panna cotta sounds absolutely divine!

  23. 23
    Jen /

    Do you think I could use this as a custard like filling for lemon polenta cupcakes? What do you think … chill to set up, then scoop into cupcakes?

  24. 24
    fzelda /

    I would really like to make this but my sister is a friend of Bill’s so no alcohol. What would be a good substitution for the lemon? Just lemon juice? Would that be enough?

    Thanks so very much!

    • 24.1

      Hi Fzelda! To get a lemony flavor you can substitute fresh lemon juice and even add in some finely grated lemon zest ; ) I’d start out with a few tablespoons, taste and then add more until you achieve your desired lemon level ; ) Hope that helps!

  25. 25
    Madelaine /

    Can you convert your gelantine measurement to approx number of gelatine leaves please? Love to try this one

    • 25.1

      Hi Madelaine – According to google ; )
      1 sheet gelatin to 1 tsp powdered gelatin
      1 oz powdered to 1 sheet
      1 tablespoon to 3 sheets
      * gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften. Hope that helps!


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