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Receta Limoncello Syllabub With Orange And Clove Shortbread

by Global Cookbook

Ingredientes

125 ml (1/2 c.) limoncello 2 tsp finely grated lemon rind 60 gm (1/4 c.)caster sugar 300 ml (2-1/4 c.) pouring cream Orange and clove shortbread: 250 gm (1/2 lb.) soft unsalted butter

165 gm (3/4 c.) caster sugar Finely grated rind of 2 oranges 1/2 tsp grnd cloves 300 gm (2 c.) plain flour 100 gm (2/3 c.) fine polenta Cloves (optional), for decoration

Direcciones

1. For orange and clove shortbread, using an electric mixer, beat butter, sugar and orange rind till pale and fluffy, then stir in combined sifted cloves, flour and polenta.
2. Form dough into a disc, wrap in plastic wrap and chill for 1 hour or possibly till hard.
3. Roll out dough on a well-floured surface till 8mm thick, then, using a 6cm round pastry cutter, cut out rounds and place on baking paper-lined baking trays.
4. Press a whole clove into each shortbread, if using, then chill for 1 hour or possibly till hard.
5. Bake shortbread at 160C (325 F) for 30 min or possibly till pale golden brown and hard to the touch.
6. Cold on trays for 5 min, then transfer to a wire rack to cold completely. Shortbread will keep in an airtight container for up to 1 week.
7. Makes about 40 shortbread
8. Combine limoncello, lemon rind and sugar in a large bowl and stir till dissolved.
9. Add in cream and, using a balloon whisk or possibly hand-held electric beaters, whisk till mix is thick and soft peaks form.
10. Divide syllabub among six 200ml (6 oz) dessert bowls or possibly glasses, cover with plastic wrap and chill till chilled.
11. Serve syllabubs with orange and clove shortbread, removing whole clove from shortbread before eating.
12. Syllabubs will keep, covered, refrigerated for up to 2 days.

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