…Make Limoncello mousse!
If you’ve ever spent time in Southern Italy, you won’t have escaped from a quaint, family run restaurant without being poured a shot of this vibrant, yellow liquid. Limoncello is the liqueur of choice throughout the beautiful stretches of coastline and countryside where lemons grow bigger, fatter and brighter than anywhere else. And like all the other shots that take your breath away, you either love it or you hate it.
We LOVE it.
One of our favourite desserts our Dad serves at his restaurant is this tangy, citrusy mousse made with fresh lemons and a shot or two of the good stuff.
We’ve made our own quick version of this alcoholic treat, served here in espresso cups for those moments when you’re just too full of pasta for a whole dessert, but still want a little something sweet.
You will need:
- A couple of shots of limoncello – we always lug a couple of bottles back from Italy, but you can pick it up over here
- Zest and juice of 2 unwaxed lemons
- 3 egg whites
- 250g mascarponi cheese
- 50g caster sugar
- A couple of amaretti biscuits
- A square or two of dark chocolate
Start by zesting and juicing the lemons, then mix both with the mascarponi. Add a couple of shots of limoncello (or more than a couple…we went for 3, so who are we to judge!)
Whisk together the egg whites and sugar to form stiff peaks, then gently fold into the lemony mascarponi mixture, being careful not to knock out the air.
Spoon the mixture into your espresso cups and pop them in the fridge for an hour or so. Top with a little bit of grated dark chocolate and a crumbled amaretti biscuit.
G & D x