Limoncello Panna Cotta With Berries & Pistachios
by Jose Gutierrez, Chef, River Oaks Restaurant, Memphis, Tennessee
Panna Cotta
- 1½ teaspoons unflavored gelatin
- 1 cup cream
- 2½ tablespoons sugar
- 2 teaspoons vanilla
- 2 cups buttermilk
- 1 tablespoon lemon zest
For Serving:
- 3 tablespoons limoncello
- 2 cups mixed fresh berries
- 2 tablespoons unsalted, shelled pistachios, chopped
In a medium saucepan, combine ½ cup cream with gelatin, lemon zest, sugar, and vanilla, and let sit for about 2 minutes. Place saucepan over medium heat, and stir until sugar dissolves; do not let the cream come to a boil. Add the remaining cream and the buttermilk and stir. Pour into ramekins or dessert cups and refrigerate until set, at least 4 hours.
To serve, top each panna cotta with ½ teaspoon limoncello, berries, and chopped pistachios.