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!
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.