Ingredients
- Panna Cotta Recipe:
- thick cream, 500gr.
- sugar, 80gr.
- gelatin, 6 leaves (12 gr)
- Vanilla bean, 1/2 , split lengthwise
- For this Limoncello Gelée, you will need:
- White sparkling wine, 200 ml. ( I used a "blanc des blancs")
- Limoncello, 200 ml.
- Sparkling water, 100 ml.
- Sugar, 80 gr
- Gelatin, 5 leaves.
Preparation
Step 1
Panna Cotta:
Put the gelatin leaves in a bowl of water. Put the cream and the sugar in a saucepan. Scrape the seeds of the vanilla bean into the cream, add the bean pod. Heat. Let it infuse for 20/30'. Sift. Reheat a little if necessary, (since the gelatin has to be folded into a warm liquide). Wring the gelatin leaves to remove the water. Add them to the cream, folding everything with a whisk.
If you use powdered gelatin, put 50 ml of cold water in a cup, sprinkle the gelatin over it. Let it stand some seconds. Make sure it is well dissolved. . Then, warm it in the microwave oven until it becomes liquid. (Don't heat it !!!! just warm it, if not you "kill" the gelatin) Add the gelatin to the cream in the same way. (In general gelatin is dissolved in 5 times its weight of water, but here I am using a bit less!)
Gelee:
Put the gelatin leaves in a bowl with water. (same method as in the panna cotta). Heat the wine, limoncello, and sugar until the sugar dissolves. Fold in the gelatin with a whisk.