The first time you try Limoncello your eyes will open wide and your senses will overload. First off the intense lemon hits your tongue. Next, the slightly bitter tanginess of lemon rind fills your mouth followed by a concentrated sun kissed punch of sugar. Somehow with all this bold sensory attack it all melds together to make a refreshing beverage perfect for sipping after a wonderful meal.
I wanted to capture this flavor explosion in a dessert that was as refreshing as the drink itself. Creating this mousse required balancing ingredients enough to keep it light and yet allow the Limoncello to remain as the star of the show.
White chocolate is a perfect match for the bright flavor of lemon. Like Limoncello itself, white chocolate starts off smooth and delicious with the slightly sugary finish. Added to these two ingredients is mascarpone cheese which is smooth and creamy with the right amount of fat to cut the acidity and sweetness of the Limoncello and white chocolate.
You will find this mousse to be super light and airy. With the texture of a cloud and perfect amount of lemon and chocolatey goodness melting on your tongue it is a perfect dessert for any occasion.
2oz Limoncello Liqeur
1/3 cup sugar
1/3 cup of water
8 oz white chocolate
2 Tbsp unsalted butter
1 cup mascarpone cheese
6 egg yolks
zest of 1 lemon
1 cup whipping cream
Bring to a boil for 3 minutes.
Beat egg yolks until fluffy and begin to lighten in color.
While beating eggs slowly add sugar and water mixture, beat for 1 minute.,
Add 2 oz of Limoncello, stir until well mixed.
Add melted chocolate to egg mixture very slowly
Beat whipping cream until it is light and fluffy with stiff peaks.
Fold whipped cream and lemon zest into chocolate mascarpone mixture until well blended.
Pour mixture into ramekins or glass of your choice.
Refrigerate a minimum of 6 hours , preferably over night.