Tag: limoncello


Lemon and limoncello cake recipe – Italian Cuisine

Lemon and limoncello cake recipe

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

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.

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

»Ricotta and limoncello ice cream

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.

How to recognize a real limoncello – Italian Cuisine

Guide to buying the most loved liquor of the summer. Because the good one is made (really) with I.G.P. Lemons of Sorrento

Dozens of bottles lined up on the shelves, all yellow and all apparently the same: extricating themselves in the world of limoncello it is not easy at all. The limoncello it's a liquor of our tradition, one of the symbols of Italy in the world, a must for a summer table and the worthy conclusion of a Mediterranean dinner. It is thus part of our culture that it is made at home, by macerating lemon zests in ethyl alcohol, to which a syrup of water and sugar is added. Only the peel is used, the outer part, yellow, rich in essential oils, and therefore for an excellent limoncello, lemons with a thick and particularly aromatic zest are needed, as only Campania's lemons can be. Meaty, full of taste, kissed by the sun and the sea breeze that only the enchanting Sorrento peninsula can give.

The true limoncello it is a 100% natural liqueur, without dyes or preservatives that contains all the perfume of the best lemons: not too bitter, not too sugary, without flavors, essential oils, dyes or other ingredients – as instead they are too often indicated on many labels, but not those with real I.G.P. Lemons of Sorrento.

The Sorrento lemon has become one Indication of Protected Origin for its varietal and terroir peculiarity. Also known as Ovale di Sorrento, it stands out from the other lemons for its elliptical shape, medium-large dimensions, the skin rich in essential oils that make it very fragrant. The flesh is straw yellow in color and very succulent and the juice characterized by high acidity is rich in vitamin C and mineral salts. It is cultivated between the municipalities of Massa Lubrense, Sorrento, Vico Equense, as well as on the island of Capri, with a unique cultivation technique that involves the use of the "farfrelle", that is straw mats that cover the foliage of the plants that grow in lemon gardens to protect them from bad weather and to delay ripening. The Sorrento Lemon Consortium I.G.P. promotes not only the origin and quality of the fruits but also the authenticity of the entire production chain faithful to the typical Sorrento processing, also for the production of the liqueur by alcoholic infusion of the peel: all according to tradition!

Limoncetta from Sorrento it is just like that, with peels of fine oval lemons, water, sugar, alcohol and is produced in Vico Equense, a splendid coastal village full of lemon groves. Lemons are harvested in winter, their peels carefully peeled and left to infuse for a whole week. In each bottle of Limoncetta there are 300 grams per liter of I.G.P. Lemons of Sorrento, a good 20% more than requested by the Consortium. And you feel it.

Limoncello can be drunk smooth, iced, or with tonic water, for a refreshing drink – and can be used in many sweet (and savory!) Recipes. Stay tuned….

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