Verrines Of Limoncello Syllabub With Lemon Sugar And Raspberries Recipes

RASPBERRY BASIL LIMONCELLO COCKTAIL

Steps:

• Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.
• Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

VERRINES OF LIMONCELLO SYLLABUB WITH LEMON SUGAR AND RASPBERRIES

Steps:

• Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
• Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
• In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.

RASPBERRY LIMONCELLO MARTINI

Steps:

• Add ingredients into cocktail shaker filled with ice; shake vigorously.
• Strain into martini glass.

LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.

RASPBERRY & ORANGE SYLLABUB

Steps:

• Divide the raspberries between six small glasses.
• Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
• Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.