limoncello de crema

Discussion in 'Food and nutrition' started by Del Cecchi, Mar 20, 2006.

  1. Del Cecchi

    Del Cecchi Guest

    or something like that. Anybody ever hear of it? know where in US to
    buy it? How to make it? A chef at a cooking class I took mentioned it
    as he served his home made lemoncello

    del
     
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  2. On Mon, 20 Mar 2006 21:47:26 -0600, "Del Cecchi"
    <[email protected]> wrote:

    >or something like that. Anybody ever hear of it? know where in US to
    >buy it? How to make it? A chef at a cooking class I took mentioned it
    >as he served his home made lemoncello
    >
    >del
    >


    Yes, this thread goes into the making of it.

    http://forums.egullet.org/index.php?showtopic=40048

    I have a batch brewing right now, made according to instructions in
    that thread.

    Christine
     
  3. sf

    sf Guest

    On Mon, 20 Mar 2006 21:47:26 -0600, Del Cecchi wrote:

    > or something like that. Anybody ever hear of it? know where in US to
    > buy it? How to make it? A chef at a cooking class I took mentioned it
    > as he served his home made lemoncello
    >

    Ask Christine... she makes lemoncello.
    --

    Practice safe eating. Always use condiments.
     
  4. >>or something like that. Anybody ever hear of it? know where in US to
    >>buy it? How to make it?


    You will find recipes if you search for "crema di limone" I love it,
    but only in winter.
     
  5. Vilco

    Vilco Guest

    Del Cecchi wrote:

    > or something like that. Anybody ever hear of it? know where
    > in US to
    > buy it? How to make it? A chef at a cooking class I took
    > mentioned
    > it as he served his home made lemoncello


    It probably was "crema di limoncello", which is a creamier
    version of the world famous "limoncello", a liquor flavoured with
    Sorrento lemons' skin and juice.
    --
    Vilco
    Think Pink , Drink Rose'
     
  6. CREMA DI LIMONE

    Autore: mariabruna
    Valutazione:



    Ingredienti
    · 6 limoni non trattati 6
    organic lemons
    · mezzo litro di alcool per liquori .5
    (1/2) liter Everclear
    · un litro di latte a lunga conservazione 1 liter
    hyperpasteurised milk
    · un chilo di zucchero 2
    lb 2 oz sugar
    · una bustina di vanillina 1
    teaspoon vanilla
    Caratteristiche
    Portata LIQUORE
    Ricetta per persone 4



    Preparazione
    Prendere i limoni, lavarli, asciugarli e pelarli con il pelapatate
    (solo la parte gialla). Mettere le scorze in infusione con l'alcool per
    10 giorni in un barattolo a chiusura ermetica. Al decimo giorno, fare
    bollire il latte con lo zucchero per 5 minuti. Quando è tiepido unire
    la bustina di vanillina più l'alcool filtrato, mescolare bene,
    travasare nelle bottiglie e lasciare riposare sino al momento dell'uso
    (dura poco perche è ottimo, sia con ghiaccio che senza).

    Wash the lemons and dry them and peel them using a vegetable peeler,
    only the yellow part. Put the rind in the alcohol and cover and allow
    it to infuse for 10 days, hermetically sealed. On the 10th day, bring
    the milk to a boil with the sugar and boil for 5 minutes. Allow to
    cool to tepid and add the vanilla and the alcohol, from which you
    strain the peel. Mix it well. Put it into bottles, cork them and let
    them rest until you use it. (I find it takes a few weeks not to have a
    rawness to the alcohol) Chill thoroughly before drinking, even in the
    freezer. It's much better that way.
    Do you all have milk now that isn't fresh and refrigerated, but can be
    held some weeks on the shelf? That's what they are using here.

    (I have not done a word for word translation, since it translates
    awkwardly and besides it was a little incomplete.)


    Presentazione
    La bottiglia con il liquore io la tengo in frigo, oppure in cantina, è
    buonissimo sia a fine pasto che in altri momenti sia del pomeriggio che
    della sera.
     
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