Limoncello Mousse Recipe 425

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Steps:

• Dissolve the gelatine in the hot water.
• Melt the chocolate in a bowl over a pan of Simmering water.
• Prepare the gelatine.
• Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.
• Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
• Lightly whisk the cream and fold into the mixture.
• Pour into 6 espresso cups and chill until set - about an hour.
• Serve with a shot of Limoncello.

Steps:

• In a med-sized saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. You'll know when this happens (it thickens up even more when cooled). Remove pot from heat & stir in butter, afew pats at a time, till it's all used up. Stir in limoncello till incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving afew dollops of plain whipped cream for garnish. Spoon mousse into lovely dessert glasses, top with a touch of whipped cream & serve with biscotti on the side.

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.