Limoncello, an Italian lemon-flavoured liqueur, can be purchased at liquor stores. You will also need a gas canister for this recipe, which is used to create a light and fluffy, foamy mousse.
- 100 g caster sugar
- 1 lemon, zested
- 150 ml lemon juice
- 2 eggs
- 140 ml limoncello
- 100 g unsalted butter
- 250 ml pouring cream
- 1 lime, zested, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 1 hour
Chilling time: 4 hours
- Place sugar and lemon zest in a bowl. Mix together and allow to stand for 1 hour so the oil from the lemon infuses the sugar.
- Add lemon juice and eggs and whisk together until dissolved. Add 1 tbsp limoncello and whisk gently until incorporated into mixture.
- Transfer mixture to a saucepan and place on low heat. Slowly, but continuously, stir for 3– 6 minutes, or until it begins to thicken. Keep the temperature low so the mixture doesn’t curdle or scramble. Once it is thickened, remove from heat.
- Add butter, breaking it up with your fingers, and stir until it melts and completely emulsifies.
- Transfer mixture to a bowl and chill in fridge for 4 hours or until it cools and sets. Carefully use a funnel to pour the set mixture into a gas canister. Add cream to the canister.
- Divide the remaining limoncello among 4 glasses (30 ml in each). Carefully use the gas canister to distribute mixture, starting on the outside of the glass and working your way towards the centre. The mousse should float above the limoncello. Garnish with lime zest. Serve.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.