Going Away Dinner: Limoncello Gelee

Martha Stewart Living (May 2008)

As we've said before, sometimes it seems like dessert without chocolate just isn't dessert. It's like a palate cleanser while you're waiting for the chocolate dessert.

But this Limoncello Gelee was the perfect way to end our recent Italian meal. It's light and tart, with an effervescence that sparkles on your tongue.

This is a cool, refreshing dessert that's a cinch to make. Basically, you just heat the ingredients together and then cool the liquid in the fridge.

For what it's worth, we used Cava instead of Prosecco. You could also use Champagne or any sparkling white wine. 

Word of warning:  This is pretty much a glorified Jello-shot, dressed up and with a classy name. You probably don't want to eat too much before operating heavy machinery.  That Martha likes her booze.

Limoncello Gelee
Martha Stewart Living (May 2008)

(This photo: Martha Stewart Living)

Serves 4

Ingredients

    * 1 tablespoon plus 1/4 teaspoon (from two 1/4-ounce envelopes) unflavored gelatin
    * 3 tablespoons cold water
    * 3/4 cup Prosecco (Italian sparkling wine)
    * 3/4 cup limoncello (Italian lemon liqueur)
    * 1/2 cup sparkling water
    * 1/4 cup sugar
    * 1 tablespoon fresh lemon juice
    * 4 thin lemon slices, for garnish
    * Fresh mint sprigs, for garnish

Directions

1. Sprinkle gelatin over cold water in a small bowl. Let stand until softened, about 5 minutes.

2. Heat Prosecco, limoncello, sparkling water, and sugar in a medium saucepan over medium heat, whisking occasionally, until sugar dissolves. Add lemon juice and softened gelatin, and whisk until gelatin dissolves.

3. Pour mixture into an 8-inch square baking dish. Refrigerate until set, at least 45 minutes (or overnight). Cut into 4 portions, and garnish with lemon slices and mint.

Comments

[Clumbsy Cookie]

It looks really refreshing! Limoncello is great, isn't it?

[rachel]

This looks beautiful!

[kimberleyblue]

Yum , sounds great! It would be especially lovely alongside a piece of lemon cake.

[michelle @ TNS]

i am completely in love with this. it WILL be making an appearance at my next dinner party.

[mikeinkansascity]

This looks great - I made a batch of limoncello last year and have been looking for ways to use it (besides quaffing it, of course).

[Zach @ The Bitten Word]

@Mike: You made your own? That's so impressive! Doesn't it take, like, 80 days?

This reallty would be a good recipe to use it for, because I feel like it really does showcase the taste of the limoncello nicely, rather than covering it up.

[mikeinkansascity]

Making limoncello was pretty trivial, but yes, it took a while. It consists of mixing the rinds of 12 lemons and one lime, peeled with a vegetable peeler, with a bottle of vodka letting the lot sit in a bottle or jar for two weeks or more. The oils and yellow colors are eluted into the alcohol, turning it the characteristic yellow color. Then you filter the liquid, add some simple syrup and some more vodka. That's it. Well worth the effort if you like limoncello.

[Clay@The Bitten Word]

Very cool - we'll have to try making limoncello sometime.

I've made my own as well. Mario Batali has a great (and simple) recipe.