Tag: limoncello

limoncello

Limoncello | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

If you think of one of the most beautiful places in the world, the Amalfi Coast, it is likely that the image of the fragrant and exquisite limoncellothe typical liqueur of this corner of paradise.

Ideal at the end of a meal or to round off a dinner with friends, it is much loved all over the world. There are those who say that it was born even at the beginning of the 20th century, when the families of Sorrento used to offer their guests a taste of this liqueur, similar to limoncinocreated following the classic recipe of Limoncello from Sorrento.

What is the secret of Limoncello? It is its peel, which must always have a very intense color and a certain roughness. Don’t choose perfect lemons, but “good” ones, better if they come from the Amalfi Coast, with edible and therefore untreated peel.

But how to make Limoncello? This traditional recipe basically consists of macerating the lemon peels in pure alcohol, then filtering everything and cooking it together with sugar. In short, a masterpiece of the Mediterranean tradition, as colorful as it is fragrant.

You can also use this natural lemon concentrate to prepare other desserts! An example is the baba with limoncelloan alternative version of the classic Neapolitan traditional dessert.

Lemon and limoncello cake recipe – Italian Cuisine

Ingredients FOR CAKE

115 g granulated sugar
90 g type 1 flour
55 g fresh cream
milk
40 g limoncello liqueur
35 g cubed candied lemon
25 g butter
2 g baking powder
2 eggs
2 untreated lemons
butter and almond flour for the mold

Ingredients FOR CREAM AND DECORATION

110 g fresh cream
100 g white chocolate
55 g milk
50 g lemon juice
1 g gelatin in sheets
3 lemons

Duration: 1 h

Level: Easy

Doses: 4-6 people

FOR THE CAKE
Jumbled up (possibly in the mixer) the grated zest of 2 lemons with sugar and candied lemon; then add the eggs, 15 g of milk and cream.
Add then the sifted flour with the baking powder, 20 g of lemon juice, the limoncello and continue to blend until the mixture is homogeneous.
Melt the butter at 45 ° C and add it to the dough last. Pour into a greased and floured plum cake mold (1/2 liter capacity) with almond flour; cover it and place it in the fridge to rest for 30 minutes. Bake it in a convection oven at 170 ° C for 20-25 minutes.
To know: it is essential that the temperature of the butter is 45 ° C: if hotter, activate the yeast before cooking; if colder, it crystallizes, compromising the consistency in both cases.

FOR CREAM AND DECORATION
Rehydrate the gelatin in cold water. Bring the milk to a boil, turn off the heat and melt the jelly in it. Melt the chocolate at 40 ° C. Add a drop of milk and continue adding it, little by little, stirring vigorously until you get a smooth and shiny consistency (the temperature must be above 35 ° C). Mix the cream, cold, and lemon juice and mix vigorously. Cover, let the cream cool to room temperature and then distribute it on the cake with a pastry bag; complete with lemon peel fillets blanched twice and, to taste, silver leaf.

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Ricotta and limoncello ice cream – Italian Cuisine

First, whip the cream, cold from the fridge.

Separately, work the ricotta and sugar with whisk until the ricotta is smooth and creamy, then add the limoncello and then the whipped cream, delicately, with a movement from the bottom upwards, so as not to disassemble it. .

Pour the mixture into a large and low container (preferably cold from the freezer), put it in the freezer and leave it for at least 4 hours, taking it back every 45 minutes to mix well, in order to break the ice crystals.

The ricotta and limoncello ice cream is ready, you just have to serve it.