Limoncello dessert
with Hulalà Whipping
Ingredients
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Light limoncello cream
- Milk 140 g
- Yolks 50 g
- Sugar 30 g
- White chocolate 150 g
- Powdered gelatin 7 g
- Water 35 g
- Hulàlà to whip 320 g
- Limoncello 90 g
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Corn crumble
- Butter 30 g
- Granulated sugar 30 g
- Almond flour 25 g
- Corn flour 20 g
- Flour 12 g
- Salt to taste
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Semi-candied lemon zest
- Organic lemon 1
- Granulated sugar 160 g
- Water 60 g
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Finish
- Cornflower petals (or other edible flowers) to taste
- Powdered sugar to taste
Preparation
- 4 people
- Medium level
- 20 min
- For the limoncello cream: add the egg yolks and sugar to the hot milk and bring to a pre-boil (about 84 ° C), pour over the white chocolate and emulsify, also adding the gelatin dissolved in water. Cool and add the limoncello, mix and also incorporate the whipped Hulalà, pour into cups or hemisphere molds and place in the refrigerator.
- For the crumble: combine all the ingredients while keeping the dough in crumbs, cool and then bake at 150 ° C for 12 minutes.
- For the lemon zest: take the lemon zest into fillets, pass them in boiling water and drain, prepare a syrup with water and sugar and add the fillets, bring to a boil and keep.
- For the finish: complete the cream with the corn crumble, lemon zest, cornflower petals and icing sugar on a few pieces of crumble.
