Chef Gianluca Deiana Abis: Crema Di Limoncello
Prep. time: 10 minutes
Cook Time: 10 minute Difficulty: 2 out of 5 Serve: 10
10 medium size organic lemon zest 2 cups of Pure alcohol at 95 ° 2 cups of Fresh liquid cream 2 cups of Whole milk 1 Vanilla bean 2 lb of Sugar
To make limoncello cream, rinse organic lemons thoroughly under running water, then dry them well with a cloth and cut the strips of zest with a vegetable peeler, avoiding the white part that has a bitter taste. You should have about 3/4 of cup of lemon zest.
Pour 2 cups of alcohol into glass jar and add lemon zest. To flavor the syrup, take the vanilla bean and cut it lengthwise with a sharp knife. Then add it into jar, in this way it will release the aroma of its internal seeds more intensely. Close the jar and put away for one month in a cool and dark place. From time to time lightly shake the jar. After the certain time, take the lemon zest out of the liquid.
Next step, pour the cream and milk into a pan, add sugar and bring to a boil over medium heat. Once it has reached a boil, remove from the heat, let it cool down and pour the mixture into the filtered liquid. Mix the liquids in the blender, until a smooth creamy consistency. With the help of a funnel, pour the limoncello cream into the appropriate liquor bottles and close with a cork. Place the bottles in the freezer and wait about 1 month before serving. In this way the limoncello cream will obtain flavor and the alcoholic part will become softer. Limoncello cream can be kept in the freezer for about 6 months.
It is very important to allow the sugar solution to cool down to room temperature before adding it to the lemon infused alcohol. We do not want the limoncello to curdle. Limoncello cream can be enjoyed on its own as a digestive after a meal, or added to crushed ice to create a sort of grenadine, to enrich an ice cream cup or to flavor the cream of a cake filling. In all cases it will still be a delight!