This 7-step Limoncello Panna Cotta recipe is perfect for beginners.
Preheat oven to 160C.
For the Limoncello Panna Cotta, place the milk, cream, sugar, vanilla bean, lemon zest and a pinch of salt into a small saucepan. Place over a medium heat and heat without boiling. Remove from the heat.
Drain and squeeze the gelatine then add to the hot milk mixture along with the limoncello. Stir until the gelatine dissolves. Strain through a fine sieve into a bowl and set over a bowl of iced water to cool. Pour into panna cotta moulds and place into the fridge to set for at least 3 hours or until firm.
For the Amaretti, place ingredients into a medium bowl and mix together to a paste. Roll the mixture into a log and cut into 3cm pieces. Place onto a lined baking tray and bake until golden brown, about 20 minutes.
For the Nectarines, combine the Marsala and honey in a medium saucepan. Add the wedges of nectarine and simmer until slightly softened, about 5-7 minutes. Transfer the nectarines and syrup to a deep baking dish. Add the thyme and place into the oven until tender but still holding their shape, about 10 minutes.
Remove from the oven and allow to cool slightly until warm. Add the berries to the pan and spoon the warm syrup over. Set aside.
To serve, unmould a Limoncello Panna Cotta onto each serving plate. Add wedges of nectarine, berries and a drizzle of syrup. Top with some crumbled Amaretti.