FRUIT SALAD WITH LIMONCELLO
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
MIXED BERRIES WITH LIMONCELLO
Steps:
- Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.
BASIL LIMONCELLO SORBET
Steps:
- Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
- Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
- Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
- Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.
LIMONCELLO ZABAGLIONE WITH BERRIES
Make and share this Limoncello Zabaglione With Berries recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Divide the strawberries among 6 wine glasses.
- Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water.
- Remove the bowl and bring the water to a simmer over medium heat.
- Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
- Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
- If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
- Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.
Nutrition Facts : Calories 145.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.1, Carbohydrate 24.1, Fiber 0.7, Sugar 22.7, Protein 3.3
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