Soften the gelatine leaves in cold water.
In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.
Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set.
To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve.
Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool.
Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.