Ingredients
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3 cup heavy cream
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1 cup plus 2 tablespoons sugar
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1 tablespoon lemon zest (2 to 3 lemons)
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¼ teaspoon kosher salt
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⅓ cup lemon juice
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4 tablespoon limoncello liqueur
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1 cup fresh raspberries
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1 cup sliced fresh strawberries
Directions
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Combine the cream, 1 cup of the sugar, the lemon zest, and salt in a medium saucepan.* Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar. Lower heat to a vigorous simmer and cook 6 minutes, without stirring. (Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer.)
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Off the heat, stir in the lemon juice and 2 tablespoons of the limoncello; set aside 20 minutes. Strain mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible. Discard zest. Divide mixture evenly among six 8- to 10-ounce glasses or bowls. Refrigerate, uncovered, 3 hours or until firm. Or cover with plastic wrap and refrigerate up to 3 days.
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Thirty minutes before serving, combine raspberries, strawberries, the remaining 2 tablespoons sugar and limoncello in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards. Serves 6.
*
Don't use a saucepan smaller than 6 inches round and 5 inches tall.
Tips
Zest the lemons with a rasp. Cold, firm lemons are easier to zest than soft ones.
Nutrition Facts (per serving)
| 597 | Calories |
| 44g | Fat |
| 47g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 597 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 28g | 140% |
| Cholesterol 136mg | 45% |
| Sodium 80mg | 3% |
| Total Carbohydrate 47g | 17% |
| Total Sugars 44g | |
| Protein 4g | 8% |
| Vitamin C 26.7mg | 30% |
| Calcium 91mg | 7% |
| Iron 0.4mg | 2% |
| Potassium 198mg | 4% |
| Fatty acids, total trans 1g | |
| Folate, total 17.7mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
