is one of the recipes that has been provided by
from Italy. Carmelita is involved in running cooking
holidays in Italy and it is well worth visiting
her website - www.cookitaly.com.
ml whipping cream
2 shot glassfuls of a strong dry spirit (eg
grappa or vodka)
half the lemon peel, and then squeeze the juice
from the peeled lemon half.
the cream, which should be very cold, from the
fridge. If you do it by hand and add a teaspoon
of sugar it will hold without collapsing for
it is good and firm, add the sugar with care,
then also add the grated peel of half the lemon,
all the lemon juice and lastly the liquor you
everything together delicately with a hand whisk,
then place the lemon cream into stemmed glasses
and refrigerate until ready to serve.
you slice the remaining half lemon sliver thin
with a mandoline and sprinkle it with sugar,
a little lemon syrup will form, and you can,
just before serving, garnish the sweet with
a lemon slice and a little of the syrup.
exquisite delicately flavoured and refreshing
sweet comes from the Lake Como region of Lombardy.
is pretty to serve frosted grapes with this
sweet - brush the individual grapes (on small
clusters) with egg white, dip in fine caster
sugar, and place to dry on wire cake cooling
grid. Serve alongside the Crema di Lario.