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Lemon cream

Lemon cream


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This drink is special, for special guests, or rather guests because it is a drink for ladies, I got the recipe from a colleague of mine Mihaela, because they liked the goodies I brought from here and what else I did there (sarmalute with mushrooms, cakes, colds)

  • 3 larger lemons
  • 500 ml of alcohol
  • 1 l milk
  • 800 g sugar
  • vanillin (pure vanilla essence)

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Limoncello cream:

Washed lemons, peeled on the yellow side, put the shells in a jar, over them the alcohol, put the lid, wrap the jar with a cloth so that light does not penetrate and keep it for 3 days, put the milk to boil with sugar and vanilla and when it starts to swell, stop and let it cool very well, put the strained alcohol in a bowl, mix with a whisk in circular motions putting the milk a little (in the wire), stir even after you finish the milk I cheated a little and put a few drops of yellow dye, put the drink in glass bottles and store them in the drink bar, when serving, shake the bottle before putting in the glass.

Tips sites

1

the drink is served very cold

2

use reusable ice cubes, they are more practical


Limoncello cream

What do you do when life gives you lemons? I make limoncello with the Meyer lemons from my tree.

Last week I made a batch of limoncello and crema di limoncello, which I learned to make from my cousins. In Calabria people make all types of liqueurs, infusing grain alcohol with different fruit, herbs, flowers, even hot peppers. (The most unusual liqueur I have ever tasted in Calabria was at Villa San Domenico in Morano Calabro where the owner had infused the alcohol with porcini mushrooms.) It is a custom to offer a short (little glass) of liqueur when someone comes by to visit. Most waiters in Calabria won’t leave you alone until you have a little glass of limoncello or other infused liqueur after dinner.

Limoncello is very easy to make: you just need some lemons that haven't been sprayed or waxed, a bottle of Everclear and some sugar. Crema di limoncello, the recipe for which I give you below, has one extra ingredient: milk.

Wash your lemons and remove the peel with a very sharp peeler or knife, being careful to remove only the yellow part of the lemon. You don’t want any of the white pith - this will make the limoncello bitter.

Place the peels with the alcohol in a jar with a hermetic seal. I use this jar that is large enough to hold the peels and the alcohol, and has a tight seal. Leave the peels in the alcohol for a week.

After a week, strain the alcohol and add the cooled sugar syrup, made with either water for plain limoncello, or milk for crema di limoncello. That is all there is to it. Leave it alone for a week and then enjoy a little glass as an after-dinner drink.

Limoncello Cream (left) and Limoncello (right)

Limoncello cream

Peeled zest of eight lemons

1 bottle of grain alcohol (750ml) (Everclear 151 Proof)

4 cups of granulated sugar

1. Remove the peel of the lemons taking care to peel only the yellow part and none of the white. If any white pith is left on the peel it will make the limoncello bitter.

2. Pour the alcohol into a bottling jar that will hold at least three quarts and add the lemon peels. Close the jar with a tight fitting lid and leave to infuse for one week in a dark cool place.

3. After this time, place the milk and sugar in a pot over a low flame and heat until the sugar is dissolved. When the sugar is dissolved, remove it from the heat and let it cool to room temperature. Make sure that the sugar mixture is completely cooled. For making regular limoncello this is very important if the sugar syrup is still a little bit hot the limoncello will turn out cloudy instead of clear. Remove the lemon peels from the alcohol and then add the cold milk syrup to the jar and mix well.

4. Pour the crema di limoncello through a fine sieve lined with clean cheese cloth and decant it into bottles. Close the bottle with a cork or lid. Leave to rest for at least a week in the freezer before using it.

Limoncello cream is always served cold. I keep it in the freezer once opened.

Limoncello Variation: If you wish to make limoncello, just replace the milk with water. Boil the water and sugar and let it cool. Follow the rest of the recipe. Keep refrigerated or in the freezer once made.


Limoncello cream

to limoncello cream is a more delicate version of the famous lemon liqueur typical of southern Italy. As with limoncello, the cream is usually served after the meal, but it can be enjoyed at any time of the day.

Ingredients and preparation

To prepare this creamy lemon liqueur, all you have to do is follow our limoncello recipe and change a few ingredients. Indeed, unlike limoncello, the recipe for the cream does not include water, but whole milk and fresh cream.

Here are the ingredients to make 1.5 l of limoncello cream:

  • 1.5 kg of medium-sized lemons
  • 0.5 l of alcohol at 90 ° C
  • 1 l of whole milk
  • 250 ml of fresh cream
  • 750 g of sugar

The process is the same. Once the lemon zest has soaked for a month in the alcohol, boil the milk and sour cream with the sugar. Then let cool and, after filtering the zest, pour the alcohol into the cream. Finally, filter everything, pour into one or more bottles and let stand in the freezer for about a fortnight before tasting. Store the limoncello cream in the freezer.

Alcohol abuse is dangerous to health, should be consumed in moderation.


Limoncello Recipe Cream with Free Printable Label

Summer is for limoncello cream, in my opinion. Many Americans are no doubt familiar with limoncello, the powerful, lemony & # 8220digestive & # 8221 drink from the Campania region of Italy. Sorrento is well known for it & # 8217s lemon production, and sampling limoncello is something that visitors enjoy doing. My preference is for crema di limoncello, a slightly sweeter and creamier version of the drink. Served ice cold in a shot glass, this drink is perfect after a meal on hot summer nights.

I created my own labels because this drink is perfect for gift giving! Make several limoncello cream recipe batches at a time so you can have multiple bottles ready for summer guests or to gift as hostess presents. I used printable wine labels from OnlineLabels.com to make sure my stickers look professional and won & # 8217t peel off.

To start the recipe, you must make limoncello. It's & # 8217s surprisingly simple: you just need vodka and lemons!

  • Peel the skin off the lemon, and try not to get too much of the white pith, which is bitter.
  • Place the skin of 4 lemons in a jar, and pour two cups of vodka over this.
  • Put a lid on the jar and set it in a cool, dark place for 30 days.

After 30 days, the vodka will be infused with the lemon flavor and have a deep yellow color. In part two of this cream of limoncello recipe we will make the cream. For the cream you will need heavy cream, milk, sugar, and a vanilla bean.

  • Pour one cup of cream and one cup of milk into a saucepan.
  • Add one cup of sugar.
  • Slice the vanilla pod and extract the beans. Add them to the pan.
  • Cook over medium heat until the sugar has dissolved. Let it cool completely.
  • Use a strainer to add the limoncello to a glass bottle. Use the strainer again to add the cream mixture to the bottle. Place the top on the bottle.
  • Refrigerate or freeze the bottle.

Use my free image above with printable wine labels (OL465WX found HERE).

Peel and stick the labels to the front of the bottle. They would also look great on tags and gift bags!

I embellished the bottles a bit with some glitter tape and green ribbon. You can place the bottle in the freezer before guests come over so the drink will be icy cold when served.

For a fun twist, rim the edge of your shot glass with my lemon-mint sugar recipe. This will add a little zing to each shot. Enjoy your refreshingly cool limoncello cream shot!


Category Archives for & # 34Mixed Drinks with Creme de Limoncello & # 34

Being a guy, I've never actually seen a whole episode of Downton Abbey. I & # 39ve only walked through the living room on the way to the bathroom while it was on the TV. But in general, & # 34actually knowing stuff & # 34 before you speak your mind isn't as popular as it used to be, so I went ahead and named this drink after the show.

That decision was based on the presence of gin in the ingredients and the way the image below came out. With the fancy tablecloth, indiscernable-but-upscale-looking bottle in the background, and of course the mini-goblet - the whole thing just smacks of aristocracy.

This cocktail also contains Limoncello Cream, or as we Yanks call it, Limoncello Cream. If you haven't used it yet, you'll find that it also somehow seems more refined than regular limoncello. Don & # 39t ask me how the addition of cow drippings achieves that feat, I can & # 39t explain it.

Here's a fun drinking game for Downton Abbey (and possibly the ONLY one in existence). Down one of these every time you hear the word & # 34squiffy. & # 34


Category Archives for & # 34Mixed Drinks with Creme de Limoncello & # 34

Being a guy, I've never actually seen a whole episode of Downton Abbey. I & # 39ve only walked through the living room on the way to the bathroom while it was on the TV. But in general, & # 34actually knowing stuff & # 34 before you speak your mind isn't as popular as it used to be, so I went ahead and named this drink after the show.

That decision was based on the presence of gin in the ingredients and the way the image below came out. With the fancy tablecloth, indiscernable-but-upscale-looking bottle in the background, and of course the mini-goblet - the whole thing just smacks of aristocracy.

This cocktail also contains Limoncello Cream, or as we Yanks call it, Limoncello Cream. If you haven't used it yet, you'll find that it also somehow seems more refined than regular limoncello. Don & # 39t ask me how the addition of cow drippings achieves that feat, I can & # 39t explain it.

Here's a fun drinking game for Downton Abbey (and possibly the ONLY one in existence). Down one of these every time you hear the word & # 34squiffy. & # 34


"Limoncello" on vodka

The recipe for limoncello on vodka has its own characteristics, but this does not affect its taste. This drink can be consumed both in pure form and in cocktails.

  • lemon - 10 pcs.
  • vodka - 1 l.
  1. Take 10 large lemons, from which you cut a lot of peel.
  2. Place the cut dowry in any glass jar (it is convenient to use a 1, 5 or 2 liter glass jar).
  3. Pour zest with good vodka. Cover the jar with a cloth to allow air to enter. Leave the jar in a warm place for a week, stirring the contents occasionally. Vodka will turn yellow. Then filter the tincture through cheesecloth.
  4. Prepare syrup: in 1 liter of water add 500 g of sugar and put on low heat. Do not mix the contents, but the syrup should not burn. After 15 minutes, it will prove to be a dense homogeneous mass, cooling it to room temperature. Then mix the syrup with the tincture and the bottle.

The resulting drink should be well filled and stored at room temperature for at least 2 weeks.


How is alcohol made?

  • 95% ethyl alcohol - 1 l
  • sugar - 500 g
  • lemon - 10 pcs.
  • mineral water - 1, 5 liters.

If desired, the water can be diluted in half with lemon juice. Strain the juice well so that there is no pulp.

  1. Zest insist on alcohol for 5-6 days, then filter.
  2. Heat the water (add juice) and add sugar to the resulting mixture. Stir until dissolved. In the cooled syrup, add the tincture and refrigerate for 24 hours.

Limoncello cream

Also eines muss ich vorweg schicken, in Italien besonders auf Sardinien gibt es unzählige Limoncello-Rezepte. Eine jede Hausfrau, die etwas auf sich hält hat ihr eigenes Rezept.

Die Zitronen gründlich waschen, schälen, und zwar so fein, dass an der Schaleunterseite nichts weißes ist, sonst wird es bitter im Geschmack. Ich nehme den üblichen Kartoffelschäler und kratze dann das Weiße, welches sich noch an der Schale befindet mit einem normalen Brotmesser schnell runter. Die Schalen in ein Einmachgefäß oder ein Gefäß welches luftdicht verschlossen werden kann, dann den 1 Liter Alkohol dazu. Am besten aus Italien sich mitbringen lassen, kostet ca. 10 Euro die Flasche. Die Mischung 7 Tage stehen lassen. Am 7. Tag ein Sieb nehmen, dünnes Mulltuch hineinlegen und die Mischung in einen Topf (oder ein anderes Gefäß) abschütten. Ich handhabe es meist so: zur Zitronensaison setze ich den Alkohol mit den Schalen an und dann schütte ich es in eine verschließbare Flasche. Die Schalen entsorge ich normal im Mülleimer.

Jetzt zum eigentlichen. Limoncello - Cream:

1 Liter Wasser mit dem Zucker aufkochen. Abkühlen lassen. Jetzt gibt man den Zitronenalkohol dazu und verfeinert es je nach Gusto mit der Sahne. Wer es mag, auch mit dem Vanillin-Zucker. Auf die leeren Flaschen verteilen und ab damit ins Eisfach. Durch den hohen Alkohol-Anteil gefriert es nicht durch. Direkt wenn man es aus dem Gefrierer nimmt kann man durch kurzes Schütteln den Crema genießen.
Bei mir wird jeder Limoncello anders, da ich immer mit der Sahne variiere. Was ich mache, hier in Italien gibt es unzählige Sahnearten, Sahne zum schlagen, zum Kochen etc. Ich benutze die dickflüssige Sahne zum Kochen und teils die normale Sahne. Dadurch wird das ganze dickflüssiger und schmmmeeeckt.
Ganz toll und als Geheimrezept schmeckt mein Limoncello mit dem selbstgemachten Café-Likör. Erst Likör eingießen und dann die Crema.