Tuesday, April 22, 2014

Anna Sultana’s Limoncello Dessert, Maltese Style

I got an e mail about the post on Ma’s Limoncello - Lemon liqueur, Maltese Style.
Was I serious about pouring limoncello over ice cream?
I understand - ice cream is usually a dessert for the kids.
Booze poured over ice cream is absolutely not a G-rated recipe.

A few years ago I posted Carmela recipe for Gelato Affogato, Drowned Ice Cream.
It was in Entertaining with The Sopranos.
Mix dark rum and espresso and pour it over ice cream.
Simple recipe - just not for kids. 

Italians - and Maltese - also use booze in recipes.
In Artie's The Sopranos Family Cookbook there’s also a recipe for Zabaglione.
That’s a lovely light dessert, perfect for a romantic dinner.

In the same cookbook there’s Carmela's Mom's Pear and Grappa Pound Cake.
Perfect for when the family gets together.
Grappa is strong enough to survive cooking and help smooth the rough edges.

A word about Grappa…
In Entertaining with the Sopranos there was some information about grappa in the chapter Small Events for Men Only:
It is actually a type of brandy, made from the leftovers of the wine-making process.
It was originally a drink made by farmers to get the last bit from the crop.
Now Grappa is more sophisticated drink, served after dinner, either alone in chilled glasses or in coffee or espresso.
Some folks also like to add a bit to their morning coffee.
If drinking it unmixed, it’s best if you let it breathe in the glass a few minutes.

Limoncello Dessert is a little heavier than Zabaglione.
And stronger.
Have another coffee.

                        Limoncello Dessert                 

Serves 8-10

Peel the zest in long strips from
1 lemon
Chop finely.

In a medium saucepan combine
1/3 Cup sugar
1/3 Cup water
Bring to a boil for 3 minutes.

In a large bowl place
6 egg yolks
Beat until fluffy and begin to lighten in colour.
While beating eggs slowly add  sugar and water mixture.
Beat for 1 minute.

Melt together
8 ounces white chocolate
2 Tablespoons unsalted butter
Beat together until smooth.

2 ounces Limoncello liqueur
Stir until well mixed.

Fold into chocolate mixture
1 Cup mascarpone cheese

Beat until stiff peaks form
1 Cup whipping cream 

Fold whipped cream and lemon zest into chocolate / mascarpone mixture.
Stir gently until well blended.
Pour mixture into small dessert dishes.
Refrigerate a minimum of 6 hours, preferably over night.

Top with
strawberries or raspberries (optional)

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