Semi-frozen with Limoncello
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Whip the cream until stiff and fold into the cooled egg yolk mixture. Then portion and freeze immediately.
- For the sauce, put the sugar, berries and limoncello in a blender. Squeeze 1/2 lemon and add the juice. Puree all ingredients finely.
- 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.
- The dessert can now be decorated with other seasonal fruits and the almond slivers (briefly roast in a dry pan beforehand).
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