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Re: Looking for Limoncello Mousse recipe
[Re: Southshore]
#14060
05/04/2011 11:48 PM
05/04/2011 11:48 PM
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Anonymous
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Anonymous
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Sounds delish... G'luck finding it... Please post it when you do. In the meantime, I found this online:
[color:"blue"]Mousse di Limoncello[/color] Light-as-Air Limoncello Mousse Limoncello, a bracing lemon liqueur from the Amalfi Coast, lends a summery note to some of Campania's favorite desserts.
Serves 4
Ingredients for the Limoncello mousse:
4 egg yolks 1/2 cup sugar 1/8 teaspoon salt 1/4 cup Limoncello 1 cup whipping cream
To layer: 1/4 cup sugar 1/4 cup Limoncello 8 ladyfingers 1 cup fresh summer berries (strawberries, raspberries, blueberries, and blackberries)
DIRECTIONS
Make the Limoncello mousse: Beat the egg yolks, 1/4 cup of the sugar, and the salt in a large stainless steel bowl over a pot of simmering water. Whisk in the Limoncello. Beat vigorously for 5 minutes, or until the mixture is thick and triples in volume; it should mound slightly when dropped from the whisk. Cool to room temperature by setting the bowl over a larger bowl filled with ice, whisking constantly.
In an electric mixer, beat the cream until soft peaks form; beat in the remaining 1/4 cup of sugar and fold into the cooled Limoncello mixture.
To layer:
Combine 1 cup of water, the sugar, and the Limoncello in a small pot and bring to a boil; stir until the sugar dissolves. Pour into a shallow dish and cool to room temperature.
Dip the ladyfingers in the Limoncello mixture until just soft. Break the ladyfingers in half and set aside.
Spoon a little of the Limoncello mousse into each of 4 wine glasses. Top with 2 ladyfinger halves, more of the Limoncello mousse, 2 ladyfinger halves, and the remaining Limoncello mousse. Refrigerate, covered, for 1 to 24 hours. When you are ready to serve, garnish the top with the berries.
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Re: Looking for Limoncello Mousse recipe
#14061
05/05/2011 01:56 PM
05/05/2011 01:56 PM
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Joined: Oct 2000
Posts: 1,021 New Hampshire
map
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Traveler
Joined: Oct 2000
Posts: 1,021
New Hampshire
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That receipe sounds HEAVENLY! A must try! THANKS <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
map <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
~As you navigate through life, take time to play in the waves~
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Re: Looking for Limoncello Mousse recipe
[Re: map]
#14062
05/05/2011 11:50 PM
05/05/2011 11:50 PM
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Anonymous
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Anonymous
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You are most welcome. I totally agree, it does sound awesome...I have some Limoncello, I am definitely going to try this recipe...maybe for Mother's Day <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
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Re: Looking for Limoncello Mousse recipe
[Re: Kimmers]
#14064
05/06/2011 04:29 PM
05/06/2011 04:29 PM
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Joined: Nov 2006
Posts: 360 Southern New Jersey
njmom
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Traveler
Joined: Nov 2006
Posts: 360
Southern New Jersey
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There was an Italian issue in April (maybe May) and I think that might be the recipe you saw. I was waiting at the Orthodontist and thumbed through - it was Bon Appetit or Food and Wine - I can't remember which one
Lisa
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Re: Looking for Limoncello Mousse recipe
[Re: Southshore]
#14065
08/07/2011 04:31 PM
08/07/2011 04:31 PM
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Anonymous
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Anonymous
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it was in house and home magazine Feb 2011 I took pages out of mag but can't put hands on them at this time though!
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Re: Looking for Limoncello Mousse recipe
[Re: Southshore]
#14066
08/10/2011 12:34 PM
08/10/2011 12:34 PM
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Anonymous
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Anonymous
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Here's another recipe to enjoy while looking for the pages from H&H: [color:"orange"]Lemony Limoncello, Raspberry & Mascarpone Mousse Verrines[/color]"A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines." Ingredients 1/4 cup fresh raspberries 1 teaspoon finely grated fresh lemon zest 1 cup prepared lemon curd 4 tablespoons limoncello ( 1 jigger plus 1 tablespoon, (to taste) 1/4 cup mascarpone cheese 1/2 teaspoon lemon extract 1/2 cup heavy whipping cream fresh mint leaves, for garnish fresh lemon verbena leaves, for garnish DirectionsRinse and drain raspberries, gently pat dry and set aside. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired). Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena. Chill until serving time. Here's the link to the picture http://food.sndimg.com/img/recipes/36/39/26/small/piczTMh8E.jpg
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Re: Looking for Limoncello Mousse recipe
[Re: Southshore]
#14067
08/10/2011 02:26 PM
08/10/2011 02:26 PM
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Anonymous
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Anonymous
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Southshore said: Sitting in a waiting room the other day, came across a recipe for Limoncello Mousse. Too embarassed to rip out the page and was called in to the doctor's office too soon. Does anyone know this recipe - it called for 4 egg whites and one whole egg, sugar, whipped cream, Limoncello (of course)Butter? Not sure of the rest. Needed to boil part of it then cool it then mix it all together. Hope someone can help. Can't find it on the internet, may have to go back to the doctor. If you cannot find the recipe that appeared on page 94 of the Feb 2011 issue of House & Home, an option is to order a back issue directly from H&H. Depending on where you reside, the price will differ. If you reside in Canada, the price is $14.69, US is $18 CAD and Foreign/International is $24 CAD. Note, these are the prices if sent by regular mail. You can also purchase this subscription in digital format. You can do so on Magazines Canada's website. Here is the link: http://magazinescanada.zinio.com/br...16152061&rf=sch&sch=true The price for the digital edition back issue is $5.95 CAD. Hope you find the recipe you clipped.
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Re: Looking for Limoncello Mousse recipe
#14068
08/19/2011 11:54 AM
08/19/2011 11:54 AM
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Anonymous
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Anonymous
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Just a thought- in the USA public libraries have back copies of magazines... perhaps they do in Canada as well and you can simply copy the pages of the recipe at the library. G'luck.
Please post the recipe <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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Re: Looking for Limoncello Mousse recipe
[Re: Southshore]
#14069
09/14/2011 03:32 PM
09/14/2011 03:32 PM
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Anonymous
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Anonymous
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Yields: 6 servings
4 Egg Yolks, plus 1 whole egg, beaten 1 C. Sugar ½ C. Fresh Lemon Juice (about 3 lemons) Pinch of Salt ½ C. Unsalted Butter, room temperature ¼ C. Limoncello 1 C. (35%) Whipping Cream
In a med-sized saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. You’ll know when this happens (it thickens up even more when cooled). Remove pot from heat & stir in butter, afew pats at a time, till it’s all used up. Stir in limoncello till incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving afew dollops of plain whipped cream for garnish. Spoon mousse into lovely dessert glasses, top with a touch of whipped cream & serve with biscotti on the side.
shauna View Profile
This recipe viewed 1 times. Published on January 20, 2011. Public Recipe
Tags: Desserts
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Re: Looking for Limoncello Mousse recipe
#14070
09/18/2011 09:24 PM
09/18/2011 09:24 PM
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Anonymous
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Anonymous
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Anonymous said: Yields: 6 servings
4 Egg Yolks, plus 1 whole egg, beaten 1 C. Sugar ½ C. Fresh Lemon Juice (about 3 lemons) Pinch of Salt ½ C. Unsalted Butter, room temperature ¼ C. Limoncello 1 C. (35%) Whipping Cream
In a med-sized saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. You’ll know when this happens (it thickens up even more when cooled). Remove pot from heat & stir in butter, afew pats at a time, till it’s all used up. Stir in limoncello till incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving afew dollops of plain whipped cream for garnish. Spoon mousse into lovely dessert glasses, top with a touch of whipped cream & serve with biscotti on the side.
shauna View Profile
This recipe viewed 1 times. Published on January 20, 2011. Public Recipe
Tags: Desserts Shouldn't the directions say to put the ingredients for the lemon curd (sugar, egg, egg yolk, lemon juice and salt) in the top of a double boiler or a bowl that fits over a pot of simmering water so that the bottom of the bowl does not touch the water?
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Re: Looking for Limoncello Mousse recipe
#14071
10/11/2011 08:57 PM
10/11/2011 08:57 PM
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Anonymous
Unregistered
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Anonymous
Unregistered
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Anonymous said: Yields: 6 servings
4 Egg Yolks, plus 1 whole egg, beaten 1 C. Sugar ½ C. Fresh Lemon Juice (about 3 lemons) Pinch of Salt ½ C. Unsalted Butter, room temperature ¼ C. Limoncello 1 C. (35%) Whipping Cream
In a med-sized saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. You’ll know when this happens (it thickens up even more when cooled). Remove pot from heat & stir in butter, afew pats at a time, till it’s all used up. Stir in limoncello till incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving afew dollops of plain whipped cream for garnish. Spoon mousse into lovely dessert glasses, top with a touch of whipped cream & serve with biscotti on the side.
shauna View Profile
This recipe viewed 1 times. Published on January 20, 2011. Public Recipe
Tags: Desserts FYI - This is the recipe from House and Home that SouthShore is seeking. Thanks for sharing! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
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Re: Looking for Limoncello Mousse recipe
#14072
10/13/2011 11:42 AM
10/13/2011 11:42 AM
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Joined: Jan 2004
Posts: 869 Mississauga, ON, Canada
Southshore
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Posts: 869
Mississauga, ON, Canada
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Yes, this is the one I was looking for and, oddly enough, just found it in a back issue of H&H magazine at my sister-in-law's place. No, it did not mention a double boiler - just medium heat. Thanks, everyone, for being so diligent. Janet
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