Limoncello Syllabub With Crushed Amaretti Cookies

Sarah_Jayne's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 2 lemons, juice and zest of
• 2 1/2 fluid ounces limoncello
• 10 1/2 fluid ounces heavy cream
• 3 1/2 ounces caster sugar
• 12 amaretti cookies

Directions:

1. Mix the lemon juice, most of the zest and the limoncello together.
2. Pour the cream into a large bowl and softly whip with the sugar.
3. Drizzle in the lemon mixture and whisk until incorporated.
4. Divide between 6 small glasses and refrigerate for at least an hour.
5. 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.
6. If you like, serve each with a whole cookie on the side.

Reviews

[evelyn/athens]

Really delicious and a lovely cooling dessert on a hot, summer's day. This was not too sweet, just tart enough. LIghtly-creamy. Elegant enough for company. A keeper, in short.

[Boomette]

I love the taste of the limoncello. I had maybe 7 ounces of heavy cream so I had to complete with half and half cream. Maybe the result was not the same. But for me, it was ok. It was still thick but maybe a little bit less due to the half and half cream. Thanks Sarah. Made for ZWT4

[Julie B's Hive]

Light and airy with a great sweet tart flavor. I used crushed almond biscotti to replace the amaretti I couldn't find locally and the contrasting crunch gave this dessert such a wonderful play on the taste buds. Half the recipe gave me four 2 1/2 oz dessert cups. Made for ZWT4.