If you've been playing with the limoncello thread you might be interested in trying this recipe with some of your home brew limoncellor or "othercello". My SIL made this for us
awhile back, I forget the occaision. Great reviews and I made sure the leftovers went into my freezer after the event
Excellent base recipe that works well with adjustments to
sugar content, type, type of liqueur, etc. It also multiplies well.
Frozen Limoncello Souffle
8 egg yolks
1 C Sugar (play with amount of sugar, sugar type after testing the recipe)
3 Juice and zest from 3 lemons (typically comes to about 1/2 cup by volume)
1/2 C Limoncello liqueur
2 C Cream (I would use heavy cream)
Combine egg yolks, sugar, lemon juice and zest in a heat proof bowl.
Place over simmering water and whisk until thickened.
Sitr in limoncello and let cool.
In a separate bowl, whip cream and fold into cooled egg mixture.
Spoon or pour into prepared souffle dishes or molds.
Freeze until firm.
Garnish with whipped cream rosettes, fresh berries, even candied violets, etc as you choose.
awhile back, I forget the occaision. Great reviews and I made sure the leftovers went into my freezer after the event
Excellent base recipe that works well with adjustments tosugar content, type, type of liqueur, etc. It also multiplies well.
Frozen Limoncello Souffle
8 egg yolks
1 C Sugar (play with amount of sugar, sugar type after testing the recipe)
3 Juice and zest from 3 lemons (typically comes to about 1/2 cup by volume)
1/2 C Limoncello liqueur
2 C Cream (I would use heavy cream)
Combine egg yolks, sugar, lemon juice and zest in a heat proof bowl.
Place over simmering water and whisk until thickened.
Sitr in limoncello and let cool.
In a separate bowl, whip cream and fold into cooled egg mixture.
Spoon or pour into prepared souffle dishes or molds.
Freeze until firm.
Garnish with whipped cream rosettes, fresh berries, even candied violets, etc as you choose.