Recipes

Sovrano Limoncello & mascarpone cream with berries

Sovrano Limoncello & mascarpone cream with berries

Preparation: 10 '
Execution: easy
Ingredients for 4 people

Cream:
Whisk the egg yolks with sugar and a pinch of salt until they are puffy and fluffy.
Combine the mascarpone, Sovrano Limoncello and a little grated lemon zest.
Whisk the egg whites into the mixture and combine gently.
Pour the cream into bowls and place them in the refrigerator to firm.

Berry sauce:
Blend 150 g of berries and bring them to restrict, in a saucepan with a little water and 1 teaspoon of sugar.

Before serving pour the sauce over the cream and remaining berries.

Limoncello Sovrano Ice Cream

Limoncello Sovrano Ice Cream

Ingredients

Preparation

Soak at room temperature 400 g of ice cream and stir in 100 g of cake crumbs and 2 tablespoons of Limoncello "Sovrano". Pour mixture into freezer until serving. Place ice cream into 4 individual bowls, sprinkle with more Limoncello "Sovrano" and serve very cold.

Limoncello Sovrano fruit salad

Ingredients

Preparation:

Rinse the nectarines, gently dry them and cut in half. Remove the core and reduce them regular cloves.
Pour the blueberries in a colander.
Wash for 30 seconds under running water then dry them on a sheet of absorbent paper.
Mix in a bowl peaches, blueberries, sugar and Limoncello "Sovrano" for 1 minute.
Add the grated ginger.
Divide the salad into four bowls.
Add a scoop of ice cream to each bowl.

Limoncello Sovrano fruit salad Limoncello Sovrano fruit salad Limoncello Sovrano fruit salad Limoncello Sovrano fruit salad Limoncello Sovrano fruit salad

Limoncello Sovrano Chocolates

Limoncello Sovrano Chocolates

Ingredients

Preparation:

Finely chop the chocolate and melt it in a pan in water bath.
blow up the 8 small balloons, wash and dry.
Take one at a time and dip only the bottom (for about 3 cm) in chocolate and let harden.
Place the chocolate on a sheet of wax paper.
Repeat the whole process a second time and when the chocolate is well coagulated, pop the balloons and remove from the chocolate, gently helping with a toothpick and fill with Limocello "Sovrano"

Sovrano's Limoncello frozen trifle

Sovrano's Limoncello frozen trifle

Ingredients

Strawberry mousse

To stuff the sponge (Sovrano Limoncello's syrup)

Preparation

Heat part of the yoghurt and the gelatine. Mix well and add a pinch of citric acid and 120 g of dextrose or sugar.
Pour the remaining yogurt and cool to set.
Take a round bottomless cake tin and butter the inside.
Put cling wrap on the bottom and pull tight. Cut the strawberries into slices and place them randomly on the bottom. Pour over the strawberry jelly yogurt, level, and put in the freezer.
Combine the chopped strawberries and the gelatin until dissolved well. Add the strawberry pulp and finally add the cream gently.
To assemble the cake add a layer of mousse (with the help of a pastry bag) over the strawberry jelly. Then add a layer of sliced sponge cake leveled well and brush with Sovrano Limoncello Original syrup and repeat.
Freeze for 2 hours.
Use a spatula and polish the surface of the cake to make it shiny
Keep the cake in the refrigerator for least 1 ½ hours before serving.

Sovrano Limoncello Tiramisu







(Limoncello cream or Original)

Ingredients for 8 servings 150ml glass

Mascarpone cream ingredients

Tiramisu ingredients

Sovrano Limoncello syrup

For the tiramisu with strawberries with Sovrano Limoncello cream first prepare the mascarpone cream. Separate egg whites from the yolk and mounted them with sugar (1), add the Sovrano Limoncello Cream (or Sovrano Limoncello Original) (2) and finally the mascarpone (3)

mix well together until a smooth cream (4), that you will keep in the refrigerator to harden it (5). Wash and cut the strawberries into small pieces (6), except 4 that will be used for the final decoration,

then add 2 tablespoons of sugar (7), the filtered juice and zest of lemon. Meanwhile, the macerated strawberries, prepared by combining the syrup in a saucepan the water, sugar (9), juice and lemons zest and bring to a boil, then turn off the heat, wait until is cold and add Sovrano Limoncello Cream or Sovrano Limoncello original.

Cut the biscuits in half and soak them in the syrup prepared: put them on the sides of the cups (if you do not have the cups can be substituted for a die of about 1.5 L) to join in making them well so they are well-supervisory field even after adding the cream mascarpone and strawberries into small pieces, then add a layer of cream, a strawberry, to get a better visual effect we suggest you adhere well to the sides of the cups strawberries, so they view the outside of the cup has a colorful variegation, complete with another layer of cream and Garnish with half a strawberry and mint leaves (15). Put the cups in the refrigerator 2/3 hrs before serving.

Sovrano Limoncello Cake

Sovrano Limoncello Cake

Ingredients for 6-8 people

Preperation

Preheat the oven to 180 ¡ C. Grease and flour a tart mold with a diameter of 22-24 cm.
Roll out the pastry and line the mold. Lightly prick bottom with a fork and bake at 180¡C, and cook for 25-30 minutes.

Meanwhile prepare the cream:
Wash and dry two lemons and grate the peel, squeeze, filter the juice of the lemons into a bowl.

Beat the egg yolks in a bowl with 100 g of sugar. In a small saucepan, stir together the lemon zest with 75 g of sugar, add the lemon juice and bring to a boil over low heat.
Stir in the egg mixture and sugar, return to boil, remove from heat at this point, away from heat, add the butter.

Let cool.

Turn out the base of puff pastry, spread the bottom with apricot jam, and overlay the thin layer of sponge cake, and sprinkle with Sovrano Limoncello.

Cover with the lemon cream and decorated with slices cut from remaining lemon and some mint leaves washed and dried.

Enjoy Sovrano Limoncello cake


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