Mary Berry, the beloved British baking icon known for her elegance and precision, brings a delightful twist to the classic Italian panna cotta with her Limoncello Passion Panna Cotta. Traditionally, panna cotta is a silky, creamy dessert made with cream, sugar, and gelatin. Mary Berry elevates this with the vibrant zestiness of limoncello, a lemon liqueur from Southern Italy, and the exotic sweetness of passion fruit.
The result? A dessert that’s light yet indulgent, with layers of flavor that dance between creamy, tart, and fruity. It’s perfect for a spring or summer dinner party, adding a touch of sunshine and sophistication to your table. The smoothness of the panna cotta is beautifully balanced by the tangy sharpness of the limoncello, while the passion fruit brings a tropical punch that cuts through the richness.
Mary Berry’s Limoncello Passion Panna Cotta Recipe
Ingredients Needed
Let’s break down the magical components of this dessert. Mary Berry’s recipes are known for being accessible and reliable, and this one is no exception.
For The Panna Cotta
- 600ml double cream – The base of the dessert; rich, thick, and perfect for setting with gelatin.
- 100ml full-fat milk – Adds lightness and helps balance the richness of the cream.
- 75g caster sugar – Just the right amount of sweetness to complement the tangy limoncello.
- 3 gelatine leaves – To set the panna cotta without making it rubbery.
- 3 tablespoons limoncello – This is the star flavoring: fragrant, citrusy, and slightly boozy.
- Zest of 1 lemon – Intensifies the lemony aroma and flavor.
For The Passion Fruit Topping
- 4 ripe passion fruits – Their pulp adds a tart and slightly crunchy topping.
- 2 tablespoons caster sugar – Balances the tartness of the fruit.
- Optional: Extra limoncello (1 tablespoon) – For a bolder, boozier finish.
Equipment Needed
To bring this beauty to life, you don’t need any fancy kitchen gadgets. Here’s what you’ll need:
- Medium saucepan – For heating the cream mixture.
- Heatproof bowl – For soaking and dissolving the gelatin.
- Small sieve – To strain the passion fruit topping if you want a smoother finish.
- Whisk or spoon – To combine everything evenly.
- Measuring jug – Ideal for pouring into individual molds.
- Serving glasses or ramekins – Clear glasses work beautifully to showcase the layers.
- Plastic wrap or lids – To cover the panna cottas while they chill.
Instructions To Make Mary Berry’s Limoncello Passion Panna Cotta
Step 1: Soften The Gelatin
Place the gelatin leaves in a bowl of cold water for about 5 minutes until they become soft and floppy. This ensures they dissolve evenly later.
Step 2: Heat The Cream Mixture
In a medium saucepan, combine the double cream, milk, caster sugar, and lemon zest. Heat gently over a low-medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just beginning to simmer. Do not boil, as boiling can ruin the delicate texture.
Step 3: Add Gelatin And Limoncello
Remove the cream mixture from the heat. Squeeze out any excess water from the gelatin leaves and stir them into the hot cream mixture until completely dissolved. Then stir in the limoncello, ensuring everything is well combined.
Step 4: Strain And Pour
For the smoothest texture, strain the mixture through a fine sieve into a jug. Pour evenly into your ramekins or serving glasses. Allow them to cool slightly at room temperature before transferring them to the fridge.
Step 5: Chill To Set
Cover each glass or ramekin and refrigerate for at least 4 hours, or ideally overnight, until fully set with a slight wobble.
Step 6: Prepare The Passion Fruit Topping
Just before serving, scoop the pulp from the passion fruits into a bowl. Stir in caster sugar and a splash of limoncello if using. If you prefer a smoother topping, strain through a sieve to remove the seeds.
Step 7: Finish And Serve
Spoon the passion fruit topping over the chilled panna cottas and serve immediately. The contrast between the creamy base and the fresh, tangy topping is absolute bliss.
Tips And Tricks
- Limoncello Substitutes: If you don’t have limoncello, you can use freshly squeezed lemon juice mixed with a bit of vodka and sugar. It won’t be quite the same, but it’ll still bring a zesty kick.
- Gelatin Tips: Be sure to fully dissolve the gelatin. If you see bits floating around, reheat the mixture gently and stir again. Undissolved gelatin can ruin the texture.
- Texture Perfection: The panna cotta should have a slight wobble-firm enough to hold its shape but soft enough to melt in your mouth.
- Serving Presentation: Clear glasses show off the layered look, but for a more traditional touch, you can use molds and turn them out onto a plate before adding the topping.
- Passion Fruit Alternative: If passion fruits are unavailable, try a mix of mango and lime juice or a tart berry compote for a similar tangy balance.
- Make Ahead Friendly: This is the ultimate make-ahead dessert. You can prepare the panna cotta up to 2 days in advance and add the topping just before serving.
Mary Berry’s Limoncello Passion Panna Cotta is an absolute showstopper. It’s a dessert that whispers elegance while bursting with bold, sunny flavors. The combination of creamy panna cotta with zesty limoncello and vibrant passion fruit creates a harmony of textures and tastes that feel luxurious yet light. It’s the kind of dish that makes guests pause mid-bite and close their eyes in bliss.
Whether you’re hosting a summer soirée, preparing a romantic dinner, or simply want to indulge in something gorgeous, this panna cotta will never let you down. It’s Mary Berry at her best-simple, stunning, and absolutely delicious.
Easy Recipe Variations For Mary Berry’s Limoncello Passion Panna Cotta
Mary Berry’s Limoncello Passion Panna Cotta is a stunningly light and fragrant dessert that blends the delicate creaminess of traditional panna cotta with the bright punch of limoncello and the exotic sweetness of passion fruit. But once you’ve mastered her original version, it’s so much fun to get creative and tweak the recipe just a touch-or even reinvent it completely-while still honoring its spirit.
1. Berry Twist
Swap out the passion fruit for a compote of mixed summer berries-think raspberries, blackberries, and blueberries. The tartness of the berries complements the citrus tang of the limoncello beautifully, creating a perfect harmony of flavors. A dash of orange zest in the cream mixture can enhance the fruity burst even further.
2. Coconut Dream
For a tropical variation, substitute half of the double cream with coconut cream. The result? A luscious, velvety panna cotta with a whisper of coconut flavor. Top it with diced mango and a drizzle of passion fruit pulp for a vibrant finish that’s both creamy and refreshing.
3. Vanilla & Citrus Infusion
Introduce a vanilla bean or a teaspoon of pure vanilla extract into the cream mixture. This balances the limoncello’s bold citrusy edge with comforting warm notes. Garnish with thin slices of candied lemon peel or a delicate lemon syrup glaze for an elegant finish.
4. Herbaceous Elegance
If you’re feeling adventurous, infuse the cream with a few sprigs of fresh basil or thyme. Just warm the herbs with the cream and strain them out before setting. It adds a subtle aromatic depth that pairs beautifully with the limoncello and fruit.
5. Alcohol-Free Delight
Want to serve this dessert to children or avoid alcohol? No problem! Simply replace the limoncello with a lemon syrup or a lemon extract mixed with a splash of fresh lemon juice. It’ll still have that signature citrusy brightness, minus the booze.
Storing Leftovers
Ah, the rare occasion where you have leftovers from a dessert this delightful! It might not happen often, but when it does, proper storage ensures you can enjoy every last silky spoonful later.
Panna cotta, being a gelatin-set cream, stores beautifully when handled with care:
- Refrigeration is key: Always store leftover panna cotta in the refrigerator, covered tightly with cling film or in an airtight container. This prevents the cream from absorbing fridge odors and keeps the texture pristine.
- Shelf life: Ideally, consume within 3-4 days. Beyond that, the gelatin may start to weep (release moisture), and the texture can become less appealing.
- Avoid freezing: While it might be tempting, panna cotta doesn’t freeze well. The freezing and thawing process can ruin the smooth, silky consistency, causing it to become grainy or separated.
- Individual servings help: If you’ve made the panna cotta in individual ramekins or glasses, you’re already winning. These are easier to cover and store and also reduce the chances of damaging the surface.
Before serving leftovers, you can freshen them up with a new dollop of fruit topping or a drizzle of syrup to revive their visual appeal and add a burst of flavor.
What To Eat With Mary Berry’s Limoncello Passion Panna Cotta?
This dessert is a standalone stunner, but pairing it thoughtfully can elevate the entire experience and create a memorable dining moment. Whether you’re planning a dinner party or a romantic meal, here are some pairing ideas to consider:
1. Crunchy Textures
To contrast the soft, creamy texture of the panna cotta, serve it with something crispy:
- A biscotti or shortbread on the side adds an elegant crunch.
- Toasted almond slivers or crushed amaretti sprinkled on top offer a nutty, crisp element.
2. Citrusy Counterparts
Limoncello brings a bright citrus note, so embrace that theme:
- A small slice of lemon drizzle cake or lemon polenta cake alongside creates a citrus lover’s dream duo.
- A chilled glass of sparkling lemonade or citrus-infused sparkling water makes for a refreshing contrast.
3. Sweet And Savory Plating
Create a full dessert plate:
- Pair the panna cotta with a spoonful of mascarpone and honey, garnished with mint.
- A small serving of cheese and fruit, such as mild goat’s cheese with figs or apricots, can balance the sweetness with a savory edge.
4. Wine Pairings
If you’re looking for a sophisticated touch:
- A Moscato d’Asti with its floral notes and gentle fizz pairs beautifully with the panna cotta’s citrus tones.
- Or try a sweet Riesling, whose acidity balances the creamy richness.
Conclusion
Mary Berry’s Limoncello Passion Panna Cotta is one of those desserts that feels like sunshine in a spoon-light, luscious, tangy, and utterly elegant. Its simplicity is part of its charm, yet it leaves plenty of room for variation and creativity. Whether you decide to add a berry twist, infuse it with herbs, or pair it with a complementary dessert wine, the possibilities are as exciting as they are delicious.
And when it comes to storage and serving, a few thoughtful steps can make this dessert an effortless encore performer. Whether enjoyed freshly set or as a refrigerated leftover, this panna cotta has a way of turning even the most casual evening into something a little more special.
So go ahead, make it your own. Let the limoncello dance on your tongue, let the passion fruit dazzle, and let your culinary imagination take flight. After all, that’s exactly what Mary Berry would want-a dessert shared with love, a touch of flair, and a whole lot of joy.
FAQs
What Are The Key Ingredients Needed For Mary Berry’s Limoncello Passion Panna Cotta Recipe?
To make Mary Berry’s limoncello passion panna cotta, you’ll need the following ingredients: double cream, whole milk, caster sugar, gelatine leaves, limoncello (Italian lemon liqueur), passion fruit pulp, and lemon zest. These ingredients come together to create a rich, creamy panna cotta with a citrusy twist from the limoncello and a tropical, tangy flavor from the passion fruit.
How Long Does It Take To Prepare And Set The Panna Cotta In Mary Berry’s Limoncello Passion Panna Cotta Recipe?
The preparation time for Mary Berry’s limoncello passion panna cotta is approximately 20-30 minutes. However, you’ll need to allow the panna cotta to set in the refrigerator for at least 4 hours, ideally overnight, to achieve the perfect texture. This ensures that the panna cotta is firm yet silky and smooth when served.
Can I Substitute Limoncello With Another Ingredient In Mary Berry’s Limoncello Passion Panna Cotta Recipe?
Yes, you can substitute limoncello with another lemon-flavored liqueur or a non-alcoholic option. If you’re looking for a non-alcoholic version, you can use lemon juice mixed with a little lemon zest and sugar to maintain the citrusy flavor. However, the limoncello does add a unique depth of flavor, so if you’re replacing it, try to adjust the sweetness and tang to match the original taste.
