LIMONCELLO DESSERT RECIPE RECIPES

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FRUIT SALAD WITH LIMONCELLO RECIPE | INA GARTEN | FOOD NETWORK



Fruit Salad with Limoncello Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, sliced
Fresh mint springs

Steps:

  • For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  • For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
  • Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Nutrition Facts : Calories 256 calorie, FatContent 4 grams, SaturatedFatContent 3 grams, CholesterolContent 6 milligrams, SodiumContent 11 milligrams, CarbohydrateContent 50 grams, FiberContent 3 grams, ProteinContent 3 grams, SugarContent 33 grams

LIMONCELLO CHEESECAKE SQUARES RECIPE | GIADA DE LAURENTIIS ...



Limoncello Cheesecake Squares Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 11 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 12 to 16 servings

Number Of Ingredients 12

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract4 large eggs, at room temperature
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
  • Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
  • Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
  • Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
  • *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
  • Limoncello:
  • Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
  • Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
  • Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
  • Makes: 7 cups
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: 4 days and 4 hours

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    6. Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
    7. Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
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LIMONCELLO CREME CAKE | JUST A PINCH RECIPES
Lemon heaven for lemon lovers. That's how we'd describe this cool and creamy limoncello cake. Each bite of this cake is bursting with lemon. This is fancy restaurant quality and isn't a dessert that can just be thrown together. There are a lot of steps but it's well worth the effort. The cake is simple and starts with a cake mix base. Brushing the baked cake with lemon simple syrup adds moisture to the cake. The homemade lemon curd is the base for a light and creamy mascarpone mousse that's full of lemon flavor. Follow Kathleen's directions and you'll have a wonderful cake that's perfect for special occasions.
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