- 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.
Limoncello Panna Cotta