Crema di Limoncello, Limoncello Cream

This is a very nice variation on the standard Limoncello from Sorrento, which I enjoyed at a dinner in the hinterland of Verona. You’ll need:

  • 4 organically grown lemons
  • 1 quart (1 liter) of grain alcohol
  • 1 quart (1 liter) of milk
  • 1 pound (450 g) of sugar
  • 1 pint (500 ml) of water

Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.

Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it’s ready to serve.

The rest of the meal this was served in.
A More Traditional Limoncello

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Categories: Drinks Syrups And More

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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