Limoncello, condensed milk | Isabella Potì

For the soufflé

• 300 g of lemon juice
• 25 g cornstarch
• 90 g limoncello
• 40 g egg white
• 35 g base
• 18 g sugar

Procedure

Prepare the souffle base with the cornstarch and lemon juice in a saucepan until a glossy mixture; add the limoncello. Whip the egg whites, add the sugar, and only last add the base. Bake at 175º for 4 minutes.

For the lemon thyme oil

• 50 g seed oil
• 25 g bleached lemon thyme

Procedure

Blanch thyme and blend with oil, allow to decant and take the clean part.

For the limoncello sauce

• 15 g limoncello
• 5 g water
• 4 g lemon thyme oil

Procedure

Mix all ingredients.
 

For the condensed milk mousse

• 400 g of cream
• 200 g white chocolate
• 25 g of sugar
• 255 g condensed milk
• 3 sheets of gelatin

Procedure

Place all ingredients in a small saucepan on the stove without boiling or overheating; cook, let cool, and whisk in a food mixer.

Dish composition

Plate as in photo, pouring the liquids at the base and arranging the soufflé and mousse next to each other.

Address

Bros'
via Acaja 2, 73010 Lecce LE
Phone +39 0832 09 26 01
Mail info@pellegrinobrothers.it
Website