Sovrano Limoncello panna cotta e blueberries

The roll of sponge cake filled with lemon cream is the perfect dessert to serve after lunch or dinner.


  • 500ml fresh cream
  • 40ml Sovrano limoncello
  • 130 g of egg white
  • 100 g icing sugar
  • two lemon peel

for the topping

  • Blueberries
  • 2 tablespoons of sugar
  • a little water

Boil the cream with lemon and peels ,off just comes to a boil and set aside.
In a bowl, mix the icing sugar with the egg whites, producing less foam as poss
ible. Add the hot cream to the egg whites and icing sugar.
Add Sovrano Limoncello. Filter and fill the molds. Place the molds onto a baking sheet.
Add water into the pan until a finger under the edge of the molds.
Bake at 160 degrees for about 30-40 minutes.
Remove from the oven when the cream is jelly but firmer.
Allow to cool in the fridge for at least two hours before serving.
pull out of the fridge and cover the panna cotta with one or two spoonfuls of blueberry sauce obtained by putting the blueberries in a saucepan with the sugar and a little water, cook over low heat until the sauce is obtained.
Allow to cool before pouring it on the panna cotta.

Enjoy it
Sovrano Limoncello

Sovrano Limoncello

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