Sovrano Limoncello Delights

Sponge cakes

  • 50 g of egg yolks
  • 100 g of egg whites
  • 90 g of sugar
  • 40 g flour
  • 25 g of sweet almond
  • ½ vanilla bean
  • peel of ½ lemon

Process

Beat the egg yolks with 50 g of sugar and the seeds contained in the vanilla bean.
Whisk the egg whites until stiff with the remaining sugar.
Add the mixture of egg yolks, sugar and vanilla, sweet almonds peeled and chopped and grated lemon peel.
Stir in the flour and pour the mixture into molds semispherical of about 7 cm in diameter.
Bake at 170° for about 15 minutes.
Allow to cool.

Lemon cream

  • 80 g of egg yolks
  • 80 g of sugar
  • juice of 2 lemons
  • rind of 2 lemons
  • 80 g of butter

Process

Put the grated lemon peel infused in lemon juice.
Beat the egg yolks with sugar, add the juice and lemon peel and pour into a saucepan.
Cook together over low heat until it reaches a temperature of 80°.
Combine butter into cubes and with the help of an immersion blender to emulsify the whole.
Let stand in refrigerator.

Lemon custard

  • 180 ml of fresh milk
  • 80 g of fresh cream
  • 80 g of egg yolks
  • 60 g of sugar
  • peel of 1 lemon
  • ½ vanilla bean
  • salt

Process

Beat the egg yolks with the sugar and a pinch of salt.
Pour into a saucepan the milk, cream, grated lemon peel and the seeds contained in the vanilla bean and bring to a boil.
Combine the mixture of egg yolks, sugar and salt and, stirring constantly, cook together on low heat until the cream has thickened.
Leave to cool in the freezer.

Sovrano Limoncello syrup

  • 100 ml of water
  • 100 g of sugar
  • 150 ml of Sovrano Limoncello
  • peel of 1 lemon

Process

Pour into a saucepan the water, sugar and lemon peel and bring to a boil.
When cool, add Sovrano limoncello.

Lemon icing

  • 125 g of lemon cream
  • 250 g of fresh cream
  • 60 ml of fresh milk

Process

Whip the cream and fold in the lemon cream, stirring gently.
Add milk and work it all until mixture is smooth.

To complete

  • 30 ml of Sovrano Limoncello
  • 30 g of fresh cream

Assembly

Mix the lemon custard with 125 g of lemon cream.
Incorporate Sovrano limoncello and whipped cream, stirring gently.
With the help of a pastry bag stuff the hemispheres of sponge cake.
Turn out the hemispheres, wet them with Sovrano limoncello syrup and cover with lemon icing.

Enjoy Sovrano Limoncello

Sovrano Limoncello

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