RECIPES
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Ambra Lemon Sorbet
Prawns All'Ambra Limoncello
Dolce All'Ambra Limoncello
Zabaglione All’ Fragolino
Mixed Berries with Strawberries and Limoncello Sorbet
Affogato
Ricotta Trifle All'Limoncello
Cocktails All' Limoncello
Ingredients:
250gms Granulated Sugar
600mls Water
Grated Rind of 1 Lemon
¾ Cup Lemon
Juice
30ml Ambra Limoncello Liqueur
Icing Sugar
Method:
In a small heavy saucepan, dissolve the sugar in the water without
stirring over medium heat. When
the sugar has dissolved, boil for 5-6 minutes. Remove the Syrup from the heat and set aside to cool.
Combine the cooled sugar syrup, Lemon Rind, Lemon Juice and Ambra
Limoncello in a jug or bowl. Stir
well. Taste and adjust the flavour
by adding more lemon juice or some icing sugar, if necessary. Do not over sweeten.
Pour the mixture into a freezer container and freeze for about 3 hours,
until softly set.
Remove the mixture from the container and chop roughly into 7.5cm pieces
and place in a food processor until smooth. Return the mixture to the freezer container and freeze again
until set. Repeat this freezing
and chopping process two or three times, until a smooth consistency is obtained.
Prawns All'Ambra Limoncello (to serve 4 people)
Ingredients:
600gm Potatoes
1 Egg, lightly beaten
¼ cup finely grated fresh parmesan cheese
1/3 cup finely chopped fresh parsley
1/3 cup plain flour
24 large green prawns, shelled de-veined, leaving tails intact
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
½ cup Ambra Limoncello
¼ cup lemon juice
50gm butter
Sea salt and freshly ground pepper
½ cup toasted macadamia nuts, crushed
Potato Croquette
Boil Potatoes until tender; mash well and cool. Combine potatoes, eggs, cheese, half the parsley
And 1 tablespoon of the flour in a bowl; mix well. Season with salt and pepper. Divide mixture
Into 8 balls; press gently to flatten. Lightly coat patties in flour, then cook in a lightly oiled
non-stick frying pan until browned on both sides and heated through; keep warm.
Preparation of Prawns
Lightly coat prawns with remaining flour. Heat oil in a non-stick frying pan, add garlic and cook until lightly browned. Add prawns, half of the combined Ambra Limoncello and lemon
Juice, and remaining parsley. Cook prawns on both sides until they just change colour.
Remove and keep warm. Add remaining Ambra Limoncello and juice to the pan with the butter, reduce and season with salt and pepper.
Assemble
To serve, arrange patties on plates top with prawns, pour over sauce and sprinkle with toasted crushed macadamia nuts.
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Dolce All’ Ambra Limoncello
250gm Ricotta Cheese
2 Egg Yolk
3 Tablespoon sugar
3 Tablespoon cream
3 Tablespoon sugar
30ml Ambra Limoncello
1 punnet strawberries
1 punnet blackberries
50ml Ambra Limoncello
Cream
Beat ricotta cheese, cream and sugar and beat until smooth and creamy (preferably with a mix master), transfer to a bowl and put to one side
Zabaglione
With an electric mixer combine the egg yolks and sugar beat until creamy, then add 30ml of Ambra Limoncello, mix again until combined.
Fruit
Marinade fruit with Ambra Limoncello, then refrigerate for one hour.
Assemble
Place 1 tablespoon of fruit in a shallow dessert glass, top with a spoonful of ricotta mixture, place another tablespoon of fruit on ricotta, then pour zabaglione around. Garnish with a sprig of fresh mint.
Mixed Berries with Strawberries and Limoncello Sorbet.
Serves 8
750g mixed berries (including Strawberries)
150ml Lime Juice, strained
125ml Ambra Limoncello
185g caster sugar
2 tsp Ambra Fragolino
800g mixed berries
100ml Lime Juice
100ml Ambra Limoncello
75g caster sugar
The first amount of mixed berries should be pureed in a food processor then strained through a sieve – you need to have about 750ml of puree’.
Place the puree’ in a bowl and add juice, Limoncello sugar and Fragolino and mix to combine.
Place into an ice cream machine and churn until semi frozen. Put the sorbet into a container and freeze until required.
With the 2nd lot of berries place them in a bowl. Add the juice, Limoncello and sugar stir gently to combine. Spoon the berries into individual dessert glasses and place a large scoop of sorbet on top.
Zabaglione all’ Fragolino
(to serve 4 people)
Ingredients
1 Punnet Strawberries
1 Punnet Blue Berries
Ambra Fragolino Liqueur
For Zabaglione
4 Egg Yolks
120 gms Sugar
Place strawberries whole or sliced in a bowl and add a little
Ambra Fragolino Liqueur and refrigerate.
Preparation of Zabaglione
Beat 4 egg yolks with sugar until mixture is very creamy and
all the sugar is dissolved, then add 30mls Ambra Fragolino
Liqueur and beat for 1 minute.
Place strawberries into individual Martini glasses or
Dessert Glass and pour Zabaglione over the Strawberries.
Decorate with Blue Berries and Italian Biscuit or Wafer, or
Biscuit of your choice.
Ricotta Trifle all’ Limoncello
Ingredients
500gms Low Fat Ricotta
200ml Cream
4 tablespoons Sugar
70ml Ambra Limoncello
1 Cup of English Breakfast Tea
(sweetened to taste)
Savoiardi Biscuits
Preparation
Beat Ricotta , Cream, sugar and 40ml Ambra Limoncello
Together until creamy.
Make Tea and add 30 mls Ambra Limoncello and sugar to taste.
Place 2 Savoiardi Biscuits on a plate approx 2 inches apart.
Drizzle the Savoiardi Biscuits with the prepared Tea al
Limoncello. Place Ricotta mixture in a piping bag and pipe
a row of mixture either side of the Biscuits and between the biscuits. Then place another Savoiardi Biscuit on the top in the centre (in a tied form) drizzle with the Tea and Pipe some more Ricotta Mixture on Top of all the biscuits. Decorate with Grated Chocolate.
Cocktails with Ambra Limoncello
AMBRA COCKTAIL
INTO A SHAKER POUR 15ML GIN, 30ML AMBRA LIMONCELLO, ADD CRUSHED ICE AND SHAKE.
POUR INTO MARTINI GLASS AND TOP UP WITH TONIC AND ADD AN EXTRA TWIST OF LEMON.
AMBRA ON THE ROCKS
IN A COCKTAIL GLASS ADD CRUSHED ICE, 30ML OF AMBRA LIMONCELLO AND GARNISH WITH A SLICE OF LEMON.
AMBRA GRANITA
PLACE 30ML AMBRA LIMONCELLO, ½ DICED LIME IN A TUMBLER GLASS AND STIR. FILL THE GLASS WITH CRUSHED ICE, ADD THE OTHER ½ DICED LIME AND TOP UP GLASS WITH CHAMPAGNE. STIR QUICKLY AND SERVE.
AMBRA BITTER LEMON
FILL HALF A TALL TUMBLER WITH CRUSHED ICE. ADD 25 ML CAMPARI, 30ML AMBRA LIMONCELLO, 10ML LEMON CORDIAL, AND 1 LIME FINELY DICED. STIR WELL AND TOP UP WITH MORE CRUSHED ICE AND TONIC WATER.
LIMONCELLO, BASIL MARTINI
MIX 4 BASIL LEAVES (TORN IN HALF) AND 10ML SUGAR SYRUP TOGETHER AS A BASE, THEN POUR INTO A COCKTAIL SHAKER AND ADD 30ML AMBRA AGRUMELLO OR ANY ORANGE LIQUEUR, 30ML AMBRA LIMONCELLO, 10ML LEMON JUICE, FILL WITH ICE AND SHAKE. DOUBLE STRAIN INTO CHILLED COCKTAIL GLASS. GARNISH WITH FLOATING BASIL LEAF.
MILIA
PLACE TWO SUGAR CUBES INTO A CHAMPAGNE GLASS, ADD 15 ML OF AMBRA FRAGOLINO STRAWBERRY LIQUEUR. TOP UP WITH CHAMPAGNE AND GARNISH WITH A FRESH STRAWBERRY.
SWIZZLE
INTO A SHAKER POUR 30ML OF AMBRA LIMONCELLO, A SQUEEZE OF FRESH LIME JUICE, 1 TEASPOON OF SUPERFINE SUGAR, 1 DASH BITTERS AND CRUSHED ICE. SHAKE AND POUR INTO A PREPARED COCKTAIL GLASS, TOP WITH SODA WATER.
EDO
INTO A SHAKER POUR 30ML OF AMBRA LIMONCELLO, 15ML OF VODKA MORA (BLACK), 15ML OF BANANA LIQUEUR AND A SQUEEZE OF LEMON JUICE. SHAKE AND POUR INTO A PREPARED COCKTAIL GLASS.
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Affogato (drowned
Coffee)
with Ambra Limoncello
Scoop
of Vanilla Ice-Cream
Hot
Espresso Coffee
30mls
Ambra Limoncello
Pour
Hot Espresso Coffee over 1 scoop of
Vanilla Ice-Cream into a coffee cup or Dessert Glass.
Then
pour the Limoncello over
the top.