So it follows that I might attempt some form of sweet from these delicious liquers...
I have plans for cakes, tortes, trifles and all sorts of conncotions to be slathered with these delightful cellos, but for now here is a little quickie... an amuse bouche shall we say, a petit four...
Perfect for a quick dessert, can be whipped up in seconds, to amaze and please those lucky enough to sample it!
1 packet of lemon jelly (Jello stateside!)
100mls boiling water
150mls double cream
Melt the jelly in the boiling water until completely dissolved. Add the limoncello and the cream, stir well and pour into moulds. I filled 8 small moulds.
Leave in the fridge for at least 2 hours, preferably overnight and serve, alone, perhaps with some fresh fruit and a homemade biscuit on the side!