John Myers
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Limoncello Al Crema
The perfect limoncello al crema recipe with a picture and simple step-by-step instructions.
- 0,5 kg Organic lemons
- 500 ml Alcohol 95% – from pharmacy
- 400 ml Sugared tinned milk from milkmaids
- 340 g Lemon cream – is available in the supermarket with the exotic jams or spreads
- Or lemon curd made here – see my KB
- 300 ml Rama cream
- 2 Lemons
- 1 tube Lemon baking flavor
- 50 g Powdered sugar
Preparation:
- Wash lemons with hot water, dry well. Peel very thinly with the asparagus peeler without taking the white with you, because it has too many bitter substances. Pour the alcohol over the bowls in a sealable container and leave to stand in the refrigerator for 8-10 days.
Preparation:
- Mix the tinned milk, lemon cream, cream, the juice of the 2 lemons and the lemon aroma and whisk thoroughly. Pour the alcohol brew through a sieve, collect the bowls and add the clear, citronized alcohol to the cream mass. Stir everything vigorously and, if necessary, add the powdered sugar to taste, if it still seems a little bit tart.
- Fill the cream liqueur into bottles and let it steep in the refrigerator for a few more days. It is drunk fridge-cold and has a lot of “boom” ………………..
Annotation:
- The amount stated above is “relative” ….. It resulted in 1 large and 2 small bottles.
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