Lemoncillo Panna Cotta

  • Yield: 4 servings


Lemoncillo Panna Cotta:
1tablespoon water
1 1/4teaspoons unflavored gelatin
1/2cup milk
1/4cup lemoncillo
2tablespoons sugar
pinch Kosher salt
1/2cup cream
1/4cup milk
Blueberry Gelee:
1/4cup water
2tablespoons sugar
1/4teaspoon plus 1/8 teaspoon unflavored gelatin
1/2cup blueberries


  1. 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.
  2. 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.
  3. 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.  
  4. 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).