May 23, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Limoncello

Buddy Valastro's Limoncello.

Pâte sucrée, passion fruit and lemon cremeux, caramelized limoncello cake, limoncello glaze, limoncello sorbet and italian meringue by Buddy Valastro, Owner of Carlo’s Bake Shop Sweet Room at Mohegan Sun Resort & Casino in Uncasville, CT.

 

Yield: 18 servings

Pâte Sucrée:

  • 15.2 oz/432 g all-purpose flour
  • 0.07 oz/2 g baking powder
  • 7.6 oz/216 g unsalted butter, softened
  • 0.03 oz/1 g vanilla bean
  • 6.13 oz/174 g confectioners’ sugar
  • 3.8 oz/109 g whole eggs
  • 2.25 oz/64 g almond flour

1. Combine flour and baking powder in a medium mixing bowl.

2. Cream together butter, vanilla bean and confectioners’ sugar until smooth.

3. Alternate mixing whole eggs with dry ingredients into the butter, vanilla bean and confectioners’ sugar mixture.

4. Portion into 2.2-lb/1-kg  blocks and chill the dough until firm. Roll out blocks to ¼” thickness, cut into rounds, and bake in tart mold at 345°F for 12 to 15 minutes, or until golden brown. Set aside and allow to cool. 

Passion Fruit and Lemon Cremeux:

  • 1250 g passion fruit juice
  • 19.4 oz/550 g lemon juice
  • 5.3 oz/150 g limoncello
  • 12.3 oz/350 g granulated sugar
  • 25.7 oz/730 g whole eggs
  • 20.6 oz/584 g egg yolks
  • 1 oz/30 g gelatin sheets, bloomed
  • 25.7 oz/730 g unsalted butter, softened

1. Puree passion fruit juice, lemon juice and limoncello.

2. Mix puree and sugar over heat, and temper in whole eggs and egg yolks. Cook to 180°F, until consistency is thick.

3.  Add gelatin sheets while stirring on an ice bath; chill to 87°F. Add softened butter once chilled and combine thoroughly. Deposit into tart shells. 

Caramelized Limoncello Cake:

  • 7 oz/200 g unsalted butter
  • 20.45 oz/580 g granulated sugar
  • 6 oz/170 g pastry cream
  • 7 oz/200 g whole eggs
  • 0.17 oz/5 g vanilla extract
  • 7 oz/200 g limoncello
  • Zest of 2 lemons
  • 24.7 oz/700 g all-purpose flour
  • 0.1 oz/3 g baking powder
  • 0.1 oz/3 g baking soda
  • 0.17 oz/5 g salt 

1. In stand mixer with paddle, cream butter and sugar until smooth.

2. Add pastry cream, whole eggs, vanilla, limoncello, and lemon zest mix until incorporated.

3. Sift flour, baking powder, baking soda and salt together. Add the butter mixture and mix just until incorporated. Deposit finished mix into loaf mold, filling halfway.

4. Bake at 335°F for 15 minutes or until cake springs back to touch.

5. While still warm, remove from molds and dip into Limoncello Glaze (recipe below) and set on glazing rack to cool. 

Limoncello Glaze:

  • 7 oz/200 g unsalted butter
  • 8.8 oz/250 g water
  • 17 oz/480 g granulated sugar
  • 11 oz/310 g limoncello

Place butter and water in saucepan and heat to melt butter. Add sugar, bring to a boil and finish with limoncello. Use glaze to dip cakes. 

Limoncello Sorbet:

  • 17.6 oz/500 g lemon juice
  • 8.8 oz/250 g water
  • 10.5 oz/300 g granulated sugar
  • 1 oz/28 g gelatin solution
  • 12.3 oz/350 g whole milk
  • 3.5 oz/100 g limoncello
  • 0.28 oz/8 g salt

1. Combine lemon juice, water, and sugar into a saucepot.

2. Sprinkle in gelatin solution and allow to hydrate for at least 10 minutes.

3. Bring to simmer and add milk, limoncello and salt. Put in container and let sit for 24 hours prior to running in ice cream machine. 

Italian Meringue: 

  • 7 oz/200 g granulated sugar
  • 3.5 oz/100 g water
  • 0.5 oz/15 g light corn syrup
  • 4.5 oz/130 g egg whites
  • Pinch of cream of tartar

1. Boil sugar, water and corn syrup in a pan and heat to 230°F while whipping egg whites and cream of tartar until foamy.

2. Once sugar is ready, wait 30 seconds, then pour sugar into the whites slowly on side of bowl and then whip until cool and shiny. 

Plating:

  • Almond flour
  • Opal basil, for garnish

1. Place the tart onto a plate. Pipe Passion Fruit and Lemon Cremeux and then Italian Meringue into the tart. Caramelize the meringue with a blowtorch. Place a spoonful of almond flour next to the tart. 

2. Warm Limoncello Cake in the oven, remove, cover with granulated sugar and torch until caramelized. Carefully prop the cake onto the meringue tart. Place a scoop of Limoncello Sorbet atop the almond flour and garnish with opal basil.

 


Click here to read more about this and related recipes in the article "Desserts from the Sweet Room."

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