Classic Italian panna cotta with vanilla, fresh strawberries and a bright strawberry coulis, prepared with precise gelatin technique, professional plating, wine pairings and nutrition guidance.

Panna Cotta al Limoncello (Italian Limoncello Panna Cotta) There is a hard ceiling on this dessert and it is worth stating before anything else. Limoncello is a spirit of roughly 30 percent alcohol by volume, and ethanol is actively hostile to the way gelatine sets. Below a certain proportion it does nothing you would notice. Past that proportion the set goes soft and weepy, and past a further one it simply does not happen: you can add as much gelatine as you like and the mix

Lemon panna cotta keeps the delicacy of the Piedmontese cream dessert while adding the aromatic freshness associated with Mediterranean citrus. The key technical issue is acid: lemon juice can destabilize dairy if added carelessly.