Tag Archives: Limoncello

Andyman’s Lovely Limoncello Meringue

Frou'd And Ready To Eat, Rocking Dog

Frou’d And Ready To Eat

I was trying to be VERY good but then the weekend came and two lovely eating treats beckoned! We were lucky enough to receive some vouchers at Christmas for the Michelin star “Pony & Trap”, so Saturday was earmarked for that. We then had a delicious invite to join friends for lunch on Sunday. We offered to make pud’, so Andyman made Limoncello Meringue. We first ate this with friends in Italy, with Charlie having made his own Limoncello. Truly delicious.

It’s a little bit of a cobble of two recipes. So here goes :-

Meringue
4 large free range egg whites (use the yolks for scrambled egg or panna cotta)
200g caster sugar

Lemon Curd
125g butter (preferably unsalted)
175ml lemon juice
Finely grated zest of 3 lemons
450g golden caster sugar
4 large free range eggs, beaten
50 ml Limoncello (optional) commercially made or homemade.

Cream filling
300ml double cream
small tub mascarpone

Oven 140 C Fan 125C

1. Whisk egg whites until in stiff peaks.
2. Continue to whisk as you add spoonful by spoonful the sugar. The Meringue should be thick and glossy.
3. Turn the meringue out onto a baking sheet lined with baking parchment. A rough circular nest is great.
4. Pop into the oven for 25 minutes and then bake for a further 1 & 1/2 hours or so at 110C.
5. The Meringue can be left in the oven once switched off to dry out a little further. Remember to leave yourself a little note on top of the cooker to remind you of the meringues current home! I have burnt too many meringues than I care to remember.
6. For the lemon curd, place the juice and zest, butter and sugar into a heatproof bowl. Place the bowl over a pan of simmering water on a low heat.
7. Once the butter has melted and sugar dissolved, whisk in the beaten eggs. Continue to whisk over a low heat until the mixture is thick (approximately 10 minutes)
8. Strain the curd through a sieve and once a little cooler, fold through the Limoncello, cover and place in the fridge.
9. Shortly before serving whisk together the cream and Mascarpone until thick and in soft peaks.
10.To serve, dollop the cream mixture over the meringue base and top with the lemon curd. Grate over a little lemon or lime zest.

SHORTCUTS- Shop bought meringue, and a jar of good quality lemon curd would do the trick perfectly.

Andyman did a wonderful job but I could NOT stop myself from doing just a little frou’ing! I walked upstairs and said to him “you are going to be very cross with me”. He immediately knew i’d been dabbling with his delectable dessert (p.s love this link, sweet memories) and yes he was just a little bit everso cross!

Primroses, wild violets, pansies, raspberries or pomegranate seeds would all be lovely to add the final gilding to this gorgeous pud’. I can hear Andyman stamping his feet angrily!!

We ate pretty pud’s and other lovely things at The Pony and Trap. I loved the Figgy Pudding ice cream and the Bristol Cream Pickled Shallots.

Back on the straight and narrow, no more gastronomic misdemeanours for me!

Luscious Layers, Rocking Dog

Luscious Layers

Japonica, Rocking Dog

Japonica

Spring Is Around The Corner!, Rocking Dog

Spring Is Around The Corner!

Pretty Pony & Trap Pud', Rocking Dog

Pretty Pony & Trap Pud’

..And Another One, Rocking Dog

..And Another One

The Savouries Weren't Bad Either!, Rocking Dog

The Savouries Weren’t Bad Either!

Fast Food For Sunday Lunch

Fast Food, Rocking Dog

Fast Food

What could be lovelier than cooking for good friends, well that’s unless you hate cooking! Sunday’s menu was a little bit all over the place, part Spanish, Lebanese and Italian influenced. Shame on me, married to a Scot AND being Burn’s Night I should have been serving up Haggis, neeps and tatties!

However the menu was a starter sized portion of Tori Haschka’s Black Bean, Chorizo, Sweet Potato and Coconut Bowl followed by Yotam Ottolenghi’s Lamb Meatballs with Barberries, Yoghurt and Herbs served with rice. Pud’ was a Rocking Dog made up concoction which was well received. So here follows my recipe for a Limoncello Amaretti Mash Up!

Here’s how it goes- (based on 4 guests)

8 soft Amaretti
Limoncello (or other liquer of choice)
4 dessertspoons blueberry or blackcurrant compote/soft set jam
Small punnet blueberries or other soft fruit of choice
150ml double cream
150ml Mascarpone (I used a lighter version available in Sainsbury’s)
Finely grated zest of one lemon and a little of the juice
1 tbsp icing sugar
To decorate- a few blueberries and mint sprigs

* Roughly crumble amaretti into four wine glasses, sprinkle with a generous glug of Limoncello.
* Spoon a dessertspoon of compote or jam on top of the amaretti.
* Whisk Mascarpone, cream, zest and icing sugar together until mixture stands in soft peaks.
* Taste, and add in a little Limoncello and lemon juice. Taste again.
* Plop cream into the glasses – and leave in a heap rather than spreading.
* Decorate with mint and berries. I added a few baby Amaretti on mine.
* Place in fridge until serving.

I think these are best made on the day, so for all those neurotic fearful
entertainers they will HONESTLY only take 15 minutes and won’t require a hostess trolley!

…..and if you are not a pudding person (how often have I heard that said and then a guest comes back for thirds!) ….there’s always cheese.
Two pieces of cheese ( a lovely runny Chaource and a Montagnolo ) pimped within an inch of their lives!

How I love Sundays.

Pass The Cheese Louise !, Rocking Dog

Pass The Cheese Louise !