by cheese1227
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1 quart fresh strawberries Ask a question about this ingredient
1/4 cup confectioner’s sugar Ask a question about this ingredient
1/3 cup limoncello that has been stored in the freezer so it is very cold Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
1 cup Greek yogurt Ask a question about this ingredient
Candied lemon peel for garnish Ask a question about this ingredient
Put a large metal mixing bowl and your electric mixer beaters into the freezer.
Ask a question about this stepPull out four of the prettiest strawberries and set them aside. Finely dice 3/4 cup of strawberries and set them aside.
Ask a question about this stepTake the remaining strawberries and place them, the confectioner’s sugar, the limoncello and lemon juice in a food processor and pulse until you have a puree. Store the puree in the fridge.
Ask a question about this stepUsing your very cold bowl and beaters, whip the cream until stiff. Add the yogurt and beat until the mixture thickens. Fold in the puree and the diced strawberries into the cream mixture and divide it among four serving dishes. Refrigerate up to an hour.
Ask a question about this stepJust before serving, garnish with the reserved, pretty strawberries and candied lemon peel.
Ask a question about this stepThis sounds like a great new way to ujse my Linoncello. I look forward to trying it.
This looks good - check out my rhubarb fool from the rhubarb week - best of luck!
You know, I did not even search on the site to see what other fools were out there! Merrill has a raspberry (which I think is the most traditional) one posted as well. My English mother-in-law cultivates gooseberries in a friend's garden in MA so I've had the pleasure of that one too!
Drank too much limoncello in Sicily. Will have to try this recipe out!