Semi-frozen with Limoncello

Summary

Ingredients

• 2 lemon (s), untreated
• 2 sheets gelatin
• 5 egg yolks
• 150 grams sugar
• 4 cl liqueur (limoncello)
• 600 ml cream

For the sauce:

• 300 g suar
• 500 g strawberries, or raspberries
• 30 ml liqueur (limoncello)
• 0.5 ½ lemon (s), untreated
• Almond (s), donated

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Instructions

1. Rub the lemon peel and squeeze out the juice. Soak the gelatine sheets in cold water. Beat the egg yolks and sugar in a metal bowl over a saucepan with steam. The egg yolk must not get too hot, it should be lightly bound.
2. Do not squeeze out the gelatine, but heat it up with the water in a small saucepan and dissolve it. Add the liquid gelatine to the warm egg yolk mixture and stir. Then stir in the grated lemon zest, lemon juice and limoncello.
3. Whip the cream until stiff and fold into the cooled egg yolk mixture. Then portion and freeze immediately.
4. For the sauce, put the sugar, berries and limoncello in a blender. Squeeze 1/2 lemon and add the juice. Puree all ingredients finely.
5. Carefully pull the half-frozen out of the molds. To do this, you can briefly dip the vessel in hot water and loosen the edge with a knife. Pour the sauce over it.
6. The dessert can now be decorated with other seasonal fruits and the almond slivers (briefly roast in a dry pan beforehand).