Limoncello Panna Cotta with Caramelized Almond Brittle

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This silky Italian panna cotta is infused with bright limoncello and lemon zest, then unmolded onto a pool of tart raspberry coulis. A shattering caramelized almond brittle adds toasty depth and a stunning textural contrast to the cool, cream-set custard. Make it the night before — it actually improves with a long chill.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 30 gFat
• 16 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 32 gSugar
• 6 gProtein
• 95 mgSodium
• 210 mgPotassium
• 120 mgCalcium
• 1 mgIron
• 14 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the panna cotta

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• Zest of 2 large lemons, removed in wide strips
• 2 1/4 tsp (1 packet) unflavored gelatin
• 3 tbsp cold water
• 1/4 cup (60 ml) limoncello

For the raspberry coulis

• 1 1/2 cups (180 g) fresh or frozen raspberries
• 3 tbsp (40 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp cornstarch mixed with 1 tbsp cold water

For the almond brittle

• 1/2 cup (100 g) granulated sugar
• 2 tbsp (30 ml) water
• 1 tbsp (14 g) unsalted butter
• 3/4 cup (85 g) sliced blanched almonds, toasted
• 1/4 tsp fine sea salt
• 1/4 tsp baking soda

For finishing

• 6 fresh raspberries
• Small mint leaves, for garnish
• Edible flowers, optional

Directions

1. Lightly oil six 6-oz ramekins with a neutral oil, then wipe out excess with a paper towel. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a medium saucepan, combine the heavy cream, milk, sugar, vanilla bean (seeds and pod), and lemon zest strips. Warm over medium heat, whisking occasionally, until the sugar fully dissolves and small bubbles form around the edges — do not let it boil.
3. Remove the pan from the heat, fish out the vanilla pod and lemon zest, and whisk in the bloomed gelatin until completely smooth. Stir in the limoncello and vanilla extract (if using).
4. Divide the mixture evenly among the prepared ramekins. Cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight, until firmly set.
5. Make the raspberry coulis: combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer 5 minutes until the berries break down. Strain through a fine-mesh sieve, pressing to extract about 1/2 cup of vibrant purée. Return to the pan, whisk in the cornstarch slurry, and simmer 1 minute until thickened. Cool completely.
6. Make the almond brittle: line a rimmed baking sheet with a silicone mat or parchment. In a heavy saucepan, combine sugar and water and cook over medium heat without stirring until amber, about 6–8 minutes. Swirl the pan as needed for even color. Off heat, whisk in the butter, then the toasted almonds, salt, and baking soda (it will foam). Pour onto the prepared sheet and spread into a thin, even layer. Cool completely, then break into shards.
7. To serve, dip each ramekin briefly in a bowl of warm water, run a thin knife around the edge, and invert onto a plate. Spoon 1–2 tablespoons of the cool raspberry coulis around the panna cotta.
8. Tuck a piece of almond brittle into the coulis, then top each panna cotta with a fresh raspberry, a small mint leaf, and an edible flower if using. Serve immediately while the brittle is crisp.

Cook’s Notes

• Lightly oiling the ramekins (rather than rinsing) lets the panna cotta slide out cleanly without leaving a greasy film on the surface.
• Do not let the cream mixture boil — excessive heat can weaken the gelatin's setting power and cause a grainy texture.
• The brittle can be made up to 3 days ahead; store in an airtight container at room temperature to keep it crisp.
• For a kid-friendly version, replace the limoncello with an additional 2 tablespoons of fresh lemon juice and 1 tablespoon of sugar.
• Make the panna cotta up to 2 days in advance; it actually tastes better after a full overnight rest as the flavors meld.

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