Panna Cotta Al Limoncello (Limoncello Panna Cotta)

• 3 Tablespoons Cold Water
• 1/4 ounces, weight (1 Packet) Knox Gelatin
• 1 pint Heavy Whipping Cream
• 3/4 cups Sugar
• 1/2 cups Limoncello

1. Note: this recipe makes enough to fill five 175ml custard cups.
2. 1. Into a medium size bowl, add COLD water and sprinkle the gelatin package on top of the water. DO NOT STIR, set aside.
3. 2. Place your cream and sugar into a sauce pan over medium heat. Stirring frequently with a wooden spoon until well combined, continue cooking until it nears boiling. Remove from heat, add Limoncello and stir well to combine.
4. 3. WHILE the cream is cooking, prepare your custard cups (ramekins work fine as well) by spraying them with cooking spray. Then SLOWLY pour the cream mixture over the gelatin mixture and stir together until WELL combined.
5. 4. Equally divide the mixture into your prepared custard cups. Place in the refrigerator to set up for a MINIMUM of 2 hours OR until firm. To plate, run a blunt knife around the edges of the cups and the panna cotta should release easily. Garnish with fresh fruits or topping of choice.

water, ubc, cream, sugar, limoncello

Taken from tastykitchen.com/recipes/desserts/panna-cotta-al-limoncello-limoncello-panna-cotta/ (may not work)