Delicia al Limon

[gfron1]

Delicia al Limon

Serves 8 as Dessert.

A fried who had just returned from the Amalfi Coast raved about this "mysterious" dessert. After some probing and answers from egulleters, we figured out that this was a Delicia al Limon. A tradition to the region (actually a fairly modern dessert). Using the local limoncello, this is a cousin to the tiramisu, but is presented traditionally as breasts.

1. PAN DI SPAGNA (modified from www.italianfood.about.com)

130 g fine flour (I used cake flour)

130 g powdered sugar

5 eggs, separated and at room temp

Grated lemon zest or lemon oil

Butter for greasing pan

Oven to 375 F

Beat the yolks and sugar until pale yellow and expanded threefold. Whip the whites to firm peaks. Fold into the yolks and then fold in flour and lemon. Grease and flour pan. You can use a 9" round, or individual molds. If you do individual molds, reduce heat by 25 degrees. Bake until toothpick comes out clean about 35 minutes for a 9", 10 minutes for individuals.

Let cool, then scoop out the center leaving about 1/4" of cake all around. Eat the scoopings!

2. CREMA CHANTILLY

3 T. Corn Starch (can use flour)

75 g Sugar

1/4 t. Lemon oil (or 1/2 t. zest)

3 Egg yolks

250 ml Whole milk

Pinch of salt

125 ml Cream

Warm milk over medium flame. Lightly whisk the yolks in a bowl. Strain starch/flour into the bowl, whisking - ensure that no lumps form. Add the sugar again watching for lumps. Add remaining milk.

As the milk nears boil, slowly whisk the hot milk into the egg mixture. Add lemon. Continue cooking until thickens to pudding consistency. Remove from heat and set in pan of cold water to stop cooking.

3 ASSEMBLY

-Loosen cake from pan,but then return cake to pan

-Soak cake with limoncello.

-Fill hollowed cavity with Chantilly and smooth.

-Cover with plastic wrap and set in refigerator at least over night.

-If you have extra chantilly, use it, otherwise make second batch. Take about 1/2 C of chantilly and whisk with 1 C. cream to make smooth yogurt-like sauce.

-Place filled, set cake on serving dish.

-Cover with chantilly sauce

-Decorate with whipped cream and zest

ENJOY WITH A SHOT OF ICE-COLD LIMONCELLO

Keywords: Dessert, Intermediate, Italian

( RG1764 )