Thursday, June 20 2024

Limoncello cream is a creamy and fragrant liqueur.

The recipe for limoncello cream made from lemons is ideal as a digestif at the end of a meal, to be served iced, or for a drink.


The limoncello cream that smells like Sicily wins us over with its sweetness and body!

Limoncello cream made from Sicilian lemons is the sweeter and more beautiful brother of the classic limoncello.

It wins us over with its full-bodied and velvety texture.

It can be used to flavor the preparation of creams and desserts in pastries, giving it a unique taste.

This version involves only the use of milk, without cream, thus less fatty, but you will still get a creamy and delicious liqueur.

Perfect for accompanying your end of summer meals and refreshing the palate.

I will now explain its simple preparation.

 

 

 

 

 

Preparation time : 30/40 minutes

Resting time 8 days

Ingredients:

  • 8 organic lemons
  • 4 cups of whole milk
  • 500 ml. alcohol (95%)
  • 2+1/2 cups of sugar
  • 1/2 tsp of vanilla extract

 

METHOD

To prepare the limoncello cream, the first step is to macerate the peel of the lemons;

Carefully peel the peel of the lemons, taking only the yellow part of the peel.

Place the lemon peel in a bottle or mug and add the alcohol.

Store it in a dark place, away from sunlight, and let it sit for 8 days.

After the necessary days have passed, take out the mug and remove the lemon peels.

Now you can prepare the milk cream base.

In a saucepan pour the milk and sugar, dissolve while stirring and bring the milk to a boil, at which point turn off the heat.

Add the lemon peels and let stand until completely cold.

Remove the lemon peels from the cream.

Add the alcohol and vanilla extract, mix everything together with a spatula gently.

Strain the cream and bottle.

Store the limoncello cream in the refrigerator or freezer.

 

 

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