Deconstructed Lemon Crumb Shortbread, Mascarpone Gelato, Fresh Berries and Limoncello Crème Anglaise: Tart and sweet Lemon curd baked atop of a buttery shortbread crust topped with a tender buttery streusel with a light dusting of confectionary sugar.
- 1 ½ -1526 Lemon Crumb Bar
- 1 each- Raspberry, Strawberry, Blackberry, Blueberry (Sliced in half or quartered. Blueberries left whole)
- 2 small quenelles Mascarpone Gelato
- Powdered Sugar for dusting
- Sliced Lemon or Lemon zest (Optional)
Ingredients
1 ½ -1526 Lemon Crumb Bar
1 each- Raspberry, Strawberry, Blackberry, Blueberry (Sliced in half or quartered. Blueberries left whole)
2 small quenelles Mascarpone Gelato
Powdered Sugar for dusting
Sliced Lemon or Lemon zest (Optional)
3- 4 small Drops Limoncello Crème Anglaise (see recipe here)
Directions
Step 1
Prep all Ice creams, sauces and garnishes and choose a platter
Step 2
Slice Lemon Crumb bar diagonally.
Step 3
Place each half triangle on the platter
Step 4
Place drops of Limoncello crème anglaise on the platter using a plastic bottle or spoon
Step 5
Slice and garnish platter with fresh lemons or candied lemon zest
Step 6
Spoon 2 quenelles of Mascarpone Gelato on the platter and place berries in the small drops of sauce or randomly around the platter
Step 7
Finally, fust platter with powdered sugar lightly and serve
