Limoncello Syllabub With Crushed Amaretti Cookies Recipes

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LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES



Limoncello Syllabub With Crushed Amaretti Cookies image

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.

Provided by Sarah_Jayne

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

  • Mix the lemon juice, most of the zest and the limoncello together.
  • Pour the cream into a large bowl and softly whip with the sugar.
  • Drizzle in the lemon mixture and whisk until incorporated.
  • Divide between 6 small glasses and refrigerate for at least an hour.
  • 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.
  • If you like, serve each with a whole cookie on the side.

Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5

AMARETTO SYLLABUB



Amaretto Syllabub image

This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used makes it Italian in the extreme. The crumbled Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out anytime you want to end a dinner party with aplomb.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

1/3 cup amaretto liqueur
2 tablespoons sugar
1 tablespoon lemon juice
1 cup heavy cream
1 (8-ounce) packet amaretti morbidi (soft almond macaroons)

Steps:

  • Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
  • Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
  • Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
  • Divide the syllabub between the glasses on top of the crumbled biscuits.
  • Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.

LIMONCELLO-AMARETTI CRUMBLE PIE



Limoncello-Amaretti Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 19

1/4 cup whole blanched almonds
2 tablespoons sugar
2 teaspoons finely grated lemon zest
1 1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1/2 teaspoon almond extract
4 to 5 tablespoons ice water
1 cup sugar
1/4 cup cornstarch
Pinch of salt
4 large eggs plus 2 egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup juice (from 3 to 4 lemons)
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons limoncello (lemon liqueur)
8 amaretti cookies, crushed
1/4 cup whole blanched almonds, finely chopped
1 tablespoon sugar
1 tablespoon unsalted butter, melted

Steps:

  • Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350° and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
  • Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving.

LIMONCELLO SYLLABUB



Limoncello Syllabub image

A lovely light summer dessert

Provided by Jane's_Recipes

Time 15m

Yield Serves 4

Number Of Ingredients 4

300ml double cream
2 lemons , zested and juiced
70ml limoncello
100g caster sugar

Steps:

  • Mix the lemon juice, most of the zest and the limoncello together.
  • Pour the cream into a large bowl and whip with the sugar.
  • Drizzle in the lemon mixture and whisk until incorporated.
  • Divide between 4 glass dishes and refrigerate for at least an hour.

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