Tag: lemon

Cream, lemon and ginger ice cream recipe – Italian Cuisine


To prepare cream ice cream, lemon and ginger, heat the cream with milk, honey
and the grated zest of the lemon.
Whip in a bowl the yolk with the sugar and the carob flour.
Pour the cream and milk on the whisked yolk and mix thoroughly.
Bring the mixture on the heat and heat stirring until it reaches 85 ° C. Cool quickly, pouring the cream into a container placed in a very cold water bath.
Jumbled up again the cream with an immersion mixer, then pour it into the ice cream maker and start it. Just before the ice cream is stirred, with the machine still running, add the ginger cut into very small cubes.

Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Recipe Sea bream in fennel and lemon crust


  • 2 kg coarse salt
  • 800 g 2 already gutted sea bream
  • 500 g fine salt
  • 2 egg whites
  • 1 lemon
  • White wine
  • fennel
  • garlic
  • parsley
  • extra virgin olive oil

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

Lemon Liqueur Recipe – Italian Cuisine – Italian Cuisine

Lemon Liqueur Recipe - Italian Cuisine


  • 350 g sugar
  • 350 g alcohol 96% vol.
  • 12 untreated lemon leaves
  • 3 untreated lemons

To prepare the recipe of the lemon liqueur, immerse the leaves and the zest of lemons in alcohol and leave to infuse for 12-15 days.
Melt sugar with 500 g of water in a saucepan; when boiling, turn off and let the syrup cool down. Then mix it with the infusion and filter everything.
bottled the liqueur, cap it and let it rest for at least 4 months. Serve it very cold, alone or with dry biscuits.

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