Limoncello pudding with strawberry dressing
– 6 egg yolk
– 150 g sugar
– ½ litres of milk
– 150 ml limoncello
– 3 gelatine leaves
– 200 g strawberry
– 2 spoons of sugar
– juice of ½ lemon
In a frying pan, cook finely sliced strawberry with a spoonful of sugar and a lemon’s juice until soft. Blend together, and the strawberry cream is ready.
Mix 6 egg yolks and sugar and whisk until white and creamy. Warm up milk and add whisked, foamy egg yolk. Cook cream and milk together until it reaches a temperature of 80 °C. Alessandro taught a small trick to Flóra: if you can’t measure the tempreture, you can check by drawing your finger accross the surface. If it leaves a track, the temperature is right.
When the cream is ready, mix with limoncello and gelatine leaves previously softened by soaking in cold water for 1 minute. Blend together and pour into small bowls. Put in the fridge for a few hours. Empty the contents of the bowls on a plate by simply turning them over. Cover with dressing. Buon appetito.