Semifrío de Limoncello Calabrés con Almendras Sicilianas Tostadas
The true aftertaste of southern Italy
The semi-fresh limoncello is a fresh, creamy and fragrant aftertaste that captures the essence of southern Italy. The Calabrian limoncello, made with intensely scented Calabrian lemons, brings a rich and enveloping aroma, while the toasted Sicilian almendras add an irresistible crud.
Ingredients
- 4 colors (yemas and clear ones separated)
- 150 g of blue
- 400 ml of fresh fruit
- 80 ml Calabrian limoncello
- Scratch 2 lemons
- 100 g of toasted Sicilian almendras, coarsely chopped
- A pizca de sal
- Azúcar glús para decorate
Preparation
- Bait your eyes with the blue until you get a clear and colorful mixture.
- Add the limoncello and the lemon squeeze.
- Assemble the device at the point of signature and incorporate it with revolving movements.
- Assemble the claras at snow point and incorporate gently.
- Add the word of the almendras to the mix.
- Verter en molde de plúcake pastry con cling film.
- Freeze at least 6 hours or all night.
- Desmoldar, decorate with almendras y blue glass.
- Let it dry for 5 minutes before cutting.
Advice
The Calabrian limoncello is very intense. Tuono Sicilian almendras are among the best in Italy: toast them in the oven for 3-4 minutes. Store in the freezer for 2 weeks.
