Limoncello Syllabub with Crushed Ratafias

I don’t know where I found this recipe but it is a very nice light pudding. The alcohol can be left out to no real detriment to the taste, but you will need 2 lemons if you do not use it. It can be made very quickly if guests turn up unexpectedly. Since making it a few times now, it has become a summer family favourite.

Bring a taste of Italy to your table with this delicious gluten free pud!

(Printable Recipe)

Serves 4-6

Ingredients:
75ml Limoncello
2 Lemons
500ml Double Cream
100g Unrefined Caster Sugar
12 Ratafia biscuits

1 Mix the the Limoncello, most of the zest from 2 lemons and the juice of one to two lemons (whatever your preference) together.

2 Pour the cream into a large bowl and softly whip with the sugar. It’s important not to over-whip the cream, so whisk it until it just starts to thicken.

3 Then drizzle in the lemon mixture and whisk again.

4 Divide between 4-6 small glasses and refrigerate for at least an hour.

5 Just before serving, put six biscuits in a plastic bag. Crush with a rolling pin and sprinkle them over each dessert with a little lemon zest.

If you like, serve each with a ratafia biscuit.

N.B. Check the biscuits are gluten free.

Enjoy!

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3 thoughts on “Limoncello Syllabub with Crushed Ratafias”

  1. Oh HELLO! (Embarrassingly) big fan of limoncello. This looks gorgeous. Also, discovered meloncello while in Amalfi a couple of years ago — perhaps an alternative for those with a sweeter tooth?

  2. Sounds wonderful – have never had limoncello, but I’ve heard a lot about it and can imagine it would be really good in syllabub.

  3. It’s Saturday morning and yes this still caught my eye 😉 love it. Limoncello does wonderful thing to cakes too. Sunny desserts for sunny days ( at last !)

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