It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence.
- 125ml (½ cup) sugar
- 80ml ( cup) water
- 4 large egg yolks
- rind of 1 lemon, grated
- 30ml (2 tbsp) lemon juice
- 30ml (2 tbsp) limoncello
- 300ml fresh cream, whipped
- mint sprigs, to garnish
Dissolve the sugar in the water in a saucepan on the stove and simmer until thickened, about 5 minutes. Set aside.
In a large bowl, beat the egg yolks with the lemon rind, then gradually add the hot syrup in a thin stream, whisking continuously until the mixture has doubled in size. Whisk in the lemon juice and limoncello and gently fold in the whipped cream.
Pour into a small loaf tin lined with baking paper and leave to set in the freezer for 8 hours or overnight.
Garnish with the mint sprigs and serve with a dessert biscuit.