Ingredients
- 150g white chocolate, broken
- 2 tsp gelatine in 1/4 cup hot water
- 1 whole egg, plus 1 egg yolk
- 3 tbsp Bella Verde Limoncello
- (remember to have this out of the freezer
- in preparation for adding to the recipe)
- 250ml cream
Directions
Melt the chocolate in a bowl over a pan of simmering water.
Prepare the gelatine.
Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble - like they did the first time I tried.
Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
Lightly whisk the cream and fold into the mixture. Pour into 6 espresso cups and chill until set - about an hour.
Serve with a shot of Limoncello
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Submitted 7/27/05.
Source:
Submitted By: Bobi Randazoni
Limoncello White Chocolate Mousse