Limoncello Dessert By Rachael Ray Recipes

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LIMONCELLO DESSERT BY RACHAEL RAY



Limoncello Dessert by Rachael Ray image

This is an easy way to assemble sorbet and ice cream with a nice garnish! I keep my limoncello in the freezer so I'm all set for a summer dessert!

Provided by Oolala

Categories     Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 pint lemon sorbet
1 pint vanilla ice cream
4 ounces limoncello
1 whole lemon, zest of, grated
8 vanilla wafer cookies, for garnish

Steps:

  • Take out 4 dessert cups and put a scoop of lemon sorbet and a scoop of vanilla ice cream in each cup.
  • Top each serving with 1 oz. of limoncello and a quarter of the lemon zest.
  • Garnish each serving with 2 wafer cookies.

Nutrition Facts : Calories 200.3, Fat 10.2, SaturatedFat 5.4, Cholesterol 31.4, Sodium 93.9, Carbohydrate 25.4, Fiber 0.7, Sugar 15.2, Protein 3

LIMONCELLO DESSERT



Limoncello Dessert image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish

Steps:

  • Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

LIMONCELLO AND LEMON CREAM FRUIT TART



Limoncello and Lemon Cream Fruit Tart image

I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!

Provided by VctrnRse

Categories     Tarts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 sponge cake, tart shell 12-inch store-bought
2 ounces chilled limoncello
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberry
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Steps:

  • Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
  • In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
  • Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

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