AMARETTO SYLLABUB
This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used makes it Italian in the extreme. The crumbled Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out anytime you want to end a dinner party with aplomb.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
- Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
- Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
- Divide the syllabub between the glasses on top of the crumbled biscuits.
- Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.
LIMONCELLO-AMARETTI CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350° and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
- Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving.
LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES
This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.
Provided by Sarah_Jayne
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, most of the zest and the limoncello together.
- Pour the cream into a large bowl and softly whip with the sugar.
- Drizzle in the lemon mixture and whisk until incorporated.
- Divide between 6 small glasses and refrigerate for at least an hour.
- Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
- If you like, serve each with a whole cookie on the side.
Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5
AMARETTI
Make and share this Amaretti recipe from Food.com.
Provided by pam.jewelrylady
Categories Dessert
Time 45m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F Line a cookie sheet with parchment paper.
- Break up almond paste into pebble-like pieces.
- Combine almond paste, sugar, confectioners' sugar and egg whites in electric mixer on low speed until blended.
- Increase speed to medium and continue mixing for 2 minutes. The dough should be sticky now.
- Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
- Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
- Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.
Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 0.4, Sodium 5.6, Carbohydrate 14.9, Fiber 0.7, Sugar 13.3, Protein 1.5
SYLLABUB
Yet another recipe from Southern Living 1981, Syllabub, depending on how it's made, can be a custard type dessert or a beverage. It's made with cream (or milk) and wine or other spirits. Recipes for Syllabub can be traced back to the 17th century. This particular recipe produces a lighter eggnog-type beverage. Cook time is the time listed to chill the beverage.
Provided by Dreamgoddess
Categories Beverages
Time 1h45m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
- Remove from heat and slowly add in the half-and-half.
- Beat until frothy; chill completely, about 1 1/2 hours.
- Pour into glasses, top with whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 367.6, Fat 22.3, SaturatedFat 13.9, Cholesterol 71.6, Sodium 81.9, Carbohydrate 29.5, Sugar 20.7, Protein 5.8
LIMONCELLO SYLLABUB
A lovely light summer dessert
Provided by Jane's_Recipes
Time 15m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Mix the lemon juice, most of the zest and the limoncello together.
- Pour the cream into a large bowl and whip with the sugar.
- Drizzle in the lemon mixture and whisk until incorporated.
- Divide between 4 glass dishes and refrigerate for at least an hour.
VERRINES OF LIMONCELLO SYLLABUB WITH LEMON SUGAR AND RASPBERRIES
Mama mia! Limoncello syllabub with lemon sugar is a delicously light and airy dessert with an Italian tipple. It's the ideal easy no-cook dessert recipe to have up your sleeve should unexpected food loving guests turn up, or to impress a new date. Verrines are French, little appetisers or desserts served in shot glasses and they are very much in vogue at present! Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets. (Recipe from Delicious.)
Provided by French Tart
Categories Cheesecake
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
- Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
- In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.
Nutrition Facts : Calories 125.8, Fat 10.8, SaturatedFat 6.7, Cholesterol 39.7, Sodium 11.1, Carbohydrate 7.3, Fiber 0.8, Sugar 5.6, Protein 0.7
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