Limoncello Syllabub With Crushed Amaretti Cookies |
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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time. Ingredients:
2 lemons, juice and zest of |
2 1/2 fluid ounces limoncello |
10 1/2 fluid ounces heavy cream |
3 1/2 ounces caster sugar |
12 amaretti cookies |
Directions:
1. Mix the lemon juice, most of the zest and the limoncello together.
2. Pour the cream into a large bowl and softly whip with the sugar.
3. Drizzle in the lemon mixture and whisk until incorporated.
4. Divide between 6 small glasses and refrigerate for at least an hour.
5. Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
6. If you like, serve each with a whole cookie on the side.
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