Limoncello Cream With Strawberry Sauce

1. 1

   Sprinkle the gelatin over 1/3 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and set aside.

2. 2

   Bring the limoncello, rosemary, vanilla bean and seeds to a boil in a small saucepan on medium heat. Simmer for 4 mins. Remove from the heat and pour through a sieve. Reserve the vanilla bean for garnish. Whisk the egg yolk, 3/4 cup of the powdered sugar and lemon juice in a bowl set over simmering water until thickened. Gradually whisk in the limoncello mixture. Stir 2 tbsp of the mixture into the dissolved gelatin until well blended. Add to the remaining limoncello mixture in the bowl and mix well. Refrigerate until just beginning to set.

3. 3

   Beat cream and 2 tbsp powdered sugar until stiff peaks form. Gently fold in the yogurt. Add to the chilled limoncello mixture, stirring gently until well blended. Rinse 4 molds with cold water. Fill evenly with the limoncello cream. Refrigerate until firm.

4. 4

   Mix sliced strawberries with 2 tbsp powdered sugar. Puree half of strawberries in a blender. Fold in remaining strawberries. Unmold limoncello creams onto a platter. Pour strawberry sauce over the top. Garnish with additional sliced strawberries and the vanilla bean.

* Per serving · 4 servings · Values may vary.