Limoncello cream, a delicious Italian specialty, offers a burst of citrus flavor and a creamy texture that make it a versatile filling for desserts and cakes.
The essence of lemon, combined with the subtle sweetness of limoncello liqueur, creates a delicious custard that pairs exquisitely with a variety of desserts.
Whether used to fill delicate pastries such as éclairs or cannoli, or layered between sponge cake for a refreshing dessert, this cream adds a lively and indulgent touch to any dessert.
Its smooth texture and bright flavor make it a perfect complement to a wide range of baked goods, elevating them with a taste of Italian sunshine and sophistication.
- 2 cups whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1/4 cup limoncello liqueur
- Zest of 2 lemons
- Fresh mint leaves for garnishInstructions:
In a saucepan, heat the whole milk over medium heat until it just begins to simmer. Remove from heat and set aside.
In a mixing bowl, whisk together the sugar and egg yolks until well combined and slightly thickened.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Stir in the limoncello and lemon zest until fully incorporated.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or zest.
Divide the custard mixture among 6 ramekins or custard cups.
Place the ramekins in a large baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Remove the custards from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 4 hours, or until well chilled and set.
Before serving, garnish each custard with a sprig of fresh mint.