limoncello de crema

Del Cecchi said:

or something like that. Anybody ever hear of it? know where in US to
buy it? How to make it? A chef at a cooking class I took mentioned it
as he served his home made lemoncello

del

Yes, this thread goes into the making of it.

http://forums.egullet.org/index.php?showtopic=40048

I have a batch brewing right now, made according to instructions in
that thread.

Christine

Del Cecchi said:

or something like that. Anybody ever hear of it? know where in US to
buy it? How to make it? A chef at a cooking class I took mentioned it
as he served his home made lemoncello

Ask Christine... she makes lemoncello.
--

Practice safe eating. Always use condiments.

Quoted message said:

Quoted message said:

or something like that. Anybody ever hear of it? know where in US to
buy it? How to make it?

You will find recipes if you search for "crema di limone" I love it,
but only in winter.

Del Cecchi said:

or something like that. Anybody ever hear of it? know where
in US to
buy it? How to make it? A chef at a cooking class I took
mentioned
it as he served his home made lemoncello

It probably was "crema di limoncello", which is a creamier
version of the world famous "limoncello", a liquor flavoured with
Sorrento lemons' skin and juice.
--
Vilco
Think Pink , Drink Rose'

CREMA DI LIMONE

Autore: mariabruna
Valutazione:

Ingredienti
· 6 limoni non trattati 6
organic lemons
· mezzo litro di alcool per liquori .5
(1/2) liter Everclear
· un litro di latte a lunga conservazione 1 liter
hyperpasteurised milk
· un chilo di zucchero 2
lb 2 oz sugar
· una bustina di vanillina 1
teaspoon vanilla
Caratteristiche
Portata LIQUORE
Ricetta per persone 4

Preparazione
Prendere i limoni, lavarli, asciugarli e pelarli con il pelapatate
(solo la parte gialla). Mettere le scorze in infusione con l'alcool per
10 giorni in un barattolo a chiusura ermetica. Al decimo giorno, fare
bollire il latte con lo zucchero per 5 minuti. Quando è tiepido unire
la bustina di vanillina più l'alcool filtrato, mescolare bene,
travasare nelle bottiglie e lasciare riposare sino al momento dell'uso
(dura poco perche è ottimo, sia con ghiaccio che senza).

Wash the lemons and dry them and peel them using a vegetable peeler,
only the yellow part. Put the rind in the alcohol and cover and allow
it to infuse for 10 days, hermetically sealed. On the 10th day, bring
the milk to a boil with the sugar and boil for 5 minutes. Allow to
cool to tepid and add the vanilla and the alcohol, from which you
strain the peel. Mix it well. Put it into bottles, cork them and let
them rest until you use it. (I find it takes a few weeks not to have a
rawness to the alcohol) Chill thoroughly before drinking, even in the
freezer. It's much better that way.
Do you all have milk now that isn't fresh and refrigerated, but can be
held some weeks on the shelf? That's what they are using here.

(I have not done a word for word translation, since it translates
awkwardly and besides it was a little incomplete.)

Presentazione
La bottiglia con il liquore io la tengo in frigo, oppure in cantina, è
buonissimo sia a fine pasto che in altri momenti sia del pomeriggio che
della sera.