Vin Alto Limoncello (500ml)

Aperitif: Vin Alto Limoncello (500ml)

This Limoncello is made from an old Bettio family recipe, handed down over generations.  It takes great skill bringing lemons, sugar and fine spirits together so perfectly.  Traditionally only fresh lemons are used without any artificial colours or flavours.  This can result in some sediment in the bottle.

NZD $39.99
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Limoncello Icecream

A simple, delicious ice cream recipe using Vin Alto Limoncello.

4 large egg yolks
250 g castor sugar
600 ml cream
120 ml Vin Alto Limoncello
30 ml lemon juice

Whisk the egg yolks with half the sugar until it is light in colour and thick. Add the Limoncello and juice and whisk in briefly to combine.

Beat the cream with the remaining sugar until it has the consistency of softly whipped cream. Gently fold both mixtures into one another, and then freeze.

Serves 6

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Limoncello Trifle

8 small or one large trifle sponge 700g blackberries
200 g blackcurrant jam 2 eggs separated
1 x 200 packet amaretti biscuits 100 g caster sugar
250 ml Vin Alto Limoncello 750 g mascarpone
juice of half a lemon 50 g flaked almonds

Split the trifle sponge/s and make sandwiches of them, using 150 g of the jam, then wedge them into the base of your trifle bowl (a glass bowl shows off the layers best).

Reduce the amaretti biscuits to rubble in the processor and, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges and then pour over them 150 ml of the Limoncello.

Heat the remaining 50 g of jam with the lemon juice slowly and tumble in the fruit, just warming through. Tip these over the sponges.

Whisk the egg yolks with the caster sugar until a smooth and yellow paste. Still whisking, drip in another 50 ml Limoncello and continue whisking until light and moussey. Whisk in the mascarpone until all is smoothly combined. Add the remaining 50 ml of Limoncello.

In another bowl whisk the egg whites until firm, but not dry and fold into the mascarpone mixture. Spread evenly and gently over the blackberries in the glass bowl.

Can be covered with cling film and left in the fridge for up to 24 hours. Before eating, toast the flaked almonds in a dry frying pan over medium heat until they are turning gold. Mix them with the reserved amaretti crumbs and sprinkle evenly over the top of the trifle.

Serves 12-14

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Limoncello Zabaglione

5 organic egg yolks
¼ cup caster sugar
½ cup Vin Alto Limoncello
¼ cup dry white wine (Vin Alto Unwooded Chardonnay)

In a large heat proof bowl combine the egg yolks, sugar and whisk together briefly (alternatively, a double sauce pan can be used).

Set the bowl over a pan of simmering water, so that the water does not touch the bowl. Continue to whisk for approximately 12 minutes, while gradually and slowly adding the Limoncello and dry white wine. The mixture should be thick and creamy and well combined. Remove from the heat and continue to whisk for 5 minutes.

Serve warm in individual dishes.

Serves 6

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Limoncello Sorbet

250ml water
2 cups sugar
Lemon zest
150ml Vin Alto Limoncello
50ml fresh lemon juice

Boil water with sugar, while stirring, together with the zest of a lemon.  Cool and add Vin Alto Limoncello and fresh lemon juice.  Freeze until required (approx. 8 hours).

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