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limoncello rosemary vanilla bean egg yolk powdered sugar lemon juice heavy cream yogurt strawberries strawberries
Viewed: 74 - Published at: 10 months agoIngredients
- 1 env unflavored gelatin
- 1 cup limoncello
- 2 stems rosemary
- 1 None vanilla bean, split lengthwise, seeds scraped
- 1 None egg yolk
- 1 cup powdered sugar
- 3 tbsp lemon juice
- 1 1/4 cups heavy cream
- 3/4 cup plain Greek yogurt
- 1 lb strawberries, hulled and sliced
- None None Sliced strawberries, to garnish
Method
- Sprinkle the gelatin over 1/3 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and set aside.
- Bring the limoncello, rosemary, vanilla bean and seeds to a boil in a small saucepan on medium heat. Simmer for 4 mins. Remove from the heat and pour through a sieve. Reserve the vanilla bean for garnish. Whisk the egg yolk, 3/4 cup of the powdered sugar and lemon juice in a bowl set over simmering water until thickened. Gradually whisk in the limoncello mixture. Stir 2 tbsp of the mixture into the dissolved gelatin until well blended. Add to the remaining limoncello mixture in the bowl and mix well. Refrigerate until just beginning to set.
- Beat cream and 2 tbsp powdered sugar until stiff peaks form. Gently fold in the yogurt. Add to the chilled limoncello mixture, stirring gently until well blended. Rinse 4 molds with cold water. Fill evenly with the limoncello cream. Refrigerate until firm.
- Mix sliced strawberries with 2 tbsp powdered sugar. Puree half of strawberries in a blender. Fold in remaining strawberries. Unmold limoncello creams onto a platter. Pour strawberry sauce over the top. Garnish with additional sliced strawberries and the vanilla bean.
