You are here: Home » Recipes » Lemoncillo Panna Cotta Lemoncillo Panna Cotta Recipe by Favorite Recipes Press Yield 4 servings Enjoy the smooth texture of this panna cotta topped with blueberry gelee. PrintEmail Ingredients Lemoncillo Panna Cotta:1 tablespoon water1 1/4 teaspoons unflavored gelatin1/2 cup milk1/4 cup lemoncillo2 tablespoons sugar pinch Kosher salt1/2 cup cream1/4 cup milkBlueberry Gelee:1/4 cup water2 tablespoons sugar1/4 teaspoon plus 1/8 teaspoon unflavored gelatin1/2 cup blueberries Instructions To prepare the panna cotta. Place the water in a small bowl and sprinkle with the gelatin. Let soften for 10 minutes. Combine 1/2 cup milk, the liqueur, sugar and salt in a small saucepan. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and whisk in the softened gelatin until smooth. Stir in the cream and 1/4 cup milk. Strain through a chinois into a large glass measuring cup. Pour equal amounts of the cream mixture into four 5- to 6- ounce ramekins, 3 inches across and 1 1/2 inches tall. Chill for 2 to 4 hours or until set. To prepare the blueberry gelee. Combine the water and sugar in a small saucepan and sprinkle with the gelatin. Let soften for 10 minutes. Stir in the blueberries and cook over medium-high heat until the sugar and gelatin dissolve, stirring occasionally. Bring to a simmer and simmer for exactly 1 minute. Remove from heat and steep for 10 minutes. Press the blueberry mixture through a chinois into a bowl, skimming off any bubbles or impurities. Spread the gelee equally over the set panna cottas. Chill for 1 to 2 hours longer or until set. Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).