Looking for Limoncello Mousse recipe

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.

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.

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="" />

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="" />

Do you remember which magazine you saw it in? If so, you could probably Google it and find the recipe. Good Luck!

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

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!

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

Directions

Rinse 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

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.

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="" />

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.


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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?

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="" />

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

any idea how long limoncello lasts if unopened and refrigerated? i just realized that i have a bottle that a friend brought back from italy this past may. it's sitting in the fridge and still sealed. i did a quick search online and if i understand right, it can last for a very long time under those conditions. if so, that's good news because i'd feel terrible that he brought it so far only for me to pour it down the drain. are there any recipes out there for limoncello that are not for desserts? i love to cook, but don't care too much for baking sweets. brownies are my exception.

Here's a great recipe posted by Contessa a while back:

Shrimp Limoncello

2 dozen large shrimp (you can add more if you'd like)
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces limoncello
8 ounces chicken stock
1/2 cup butter
salt and pepper


Peel and de-vein shrimp. Dredge shrimp lightly in flour.

Place shrimp in medium to hot skillet with olive oil; sauté lightly, about 2 minutes on each side.

Remove shrimp from pan, also empty oil, but do not wipe out pan.

Add garlic and shallots to pan; sauté on medium heat until light golden.

Pour in Limoncello and chicken stock and stir. Raise heat and bring ingredients to a boil.

Add butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, give a taste to see if it's lemony enough for you. I add 1/2 fresh lemon juice for my tastes. Add shrimp. Cook a few minutes then remove before the shrimp get overdone.

Add salt and pepper to taste. Serve immediately over fettuccine.

Contessa also uses this sauce for her Chicken Piccata. She adds the juice of 1/2 lemon to the mixure. Serve w/lemon slices.

I checked in Stilltasty.com for length of storage. There's no listing for limoncello, but orange liqueur is supposed to last indefinitely, even without refrigeration. It said there may be some loss of flavor over time. I keep a bottle at room temp in my liquor cabinet and it tastes fine. I think I've had it for a year or so.

Like most liquor, lemoncello will last forever (almost)LOL. It's best just sipping after dinner. Love it, even made my own, both plain and a creamy version. <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

thanks!