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

1. Bait your eyes with the blue until you get a clear and colorful mixture.
2. Add the limoncello and the lemon squeeze.
3. Assemble the device at the point of signature and incorporate it with revolving movements.
4. Assemble the claras at snow point and incorporate gently.
5. Add the word of the almendras to the mix.
6. Verter en molde de plúcake pastry con cling film.
7. Freeze at least 6 hours or all night.
8. Desmoldar, decorate with almendras y blue glass.
9. 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.