Limoncello pots are a creamy and indulgent dessert with a fresh, zesty flavour. We’ve served ours with home made almond biscuits, which are ready in no time but make this into a really stunning and impressive dessert that is perfect for dinner parties. The sweet and crunchy almond biscuits complement the smooth limoncello pots and have a rich and nutty taste. The tangy lemon cuts through the richness of the creamy crème fraiche to give a really balanced dessert. If you’ve bought limoncello to make these limoncello pots, don’t let the rest go to waste. Why not try mixing 2 tablespoons of limoncello with a glass of prosecco to make an easy but refreshing summer cocktail.
- For the biscuits
- 375g pack sweet dessert pastry
- 1 egg yolk
- a few drops almond extract
- 30g flaked almonds
- 2tsp demerara sugar
- For the lemon filling
- 250g lemon curd
- 5tbsp limoncello
- 500ml half fat crème fraiche
- You will need
- Baking tray lined with parchment
Heat oven to 190C. Roll out the pastry on a lightly floured surface to approx 12 x 40cm.
Lightly beat the egg yolk and almond extract together and brush over the surface. Sprinkle with the almonds and sugar, then cut into 2.5cm strips.
Put onto the prepared baking sheet and bake for 10-12 min until golden. Leave for a few mins,then transfer to a wire rack to cool.
Mix together 100g lemon curd with 2tbsp Limoncello and spoon into the base of 6 small glasses.
Whisk the crème fraiche to thicken slightly, add the remaining lemon curd, limoncello and lemon juice. Briefly whisk to combine. Spoon into the glasses and chill for at least 30 mins before serving with the biscuits.