Limoncello Amaretti Floats: A Dessert in a Glass

Allergens

Tree nuts (Amaretti cookies)

Ingredients

• 4 oz freshly squeezed lemon juice
• 1 cup water
• 3/4 cup granulated sugar
• 1/2 cup Limoncello liqueur
• 2 cups heavy cream, cold
• 8 Amaretti cookies, finely crushed
• Fresh mint leaves and lemon zest for garnish

Instructions

1. Begin by crafting the limoncello syrup. In a saucepan over medium heat, combine lemon juice, water, and granulated sugar. Stir until the sugar dissolves completely. Remove from heat and let it cool.
2. Once cooled, add Limoncello liqueur to the syrup and mix well. Refrigerate the mixture for at least 30 minutes to allow flavors to meld.
3. In a separate bowl, whip cold heavy cream until stiff peaks form. Set aside.
4. To assemble the floats, spoon crushed Amaretti cookies into the bottom of each glass to create a base layer. Drizzle a generous amount of limoncello syrup over the cookies, ensuring they are saturated.
5. Gently fold in a few drops of limoncello syrup into the whipped cream. This will add an aromatic kick without compromising the texture.
6. Top each glass with the infused whipped cream, creating a lush cloud of velvety indulgence.
7. Garnish with a sprig of fresh mint and a lemon zest twist for an elegant touch.

Chef’s Insight

The key to the perfect limoncello amaretti float lies in the balance between the sweetness of the cream and the tartness of the syrup, creating an unforgettable symphony of flavors.

Notes

For a dramatic presentation, serve the floats with a side of crushed Amaretti cookies topped with a light dusting of powdered sugar.