Limoncello Gelato with Brandy Snap Crumble

As soon as I saw the recipe for Gelato in Olive I had to have a go, I love the taste of lemon ice cream and I wasn’t disappointed. It is, without reservation, unashamedly lemony and that, for me, makes it well worth doing

The dish as a whole came out of dessert gone wrong. Once I’d made the Gelato I wanted to create some Brandy snap baskets and then sit a generous ball of Gelato inside each basket. Unfortunately the Brandy Snaps went wrong and were too hard but tasted great.

I didn’t want to waste them so I hit on the idea of putting them in the food processor and reducing them to crumbs.

Limoncello Gelato (From Olive Magazine)

3 Lemons, Zested and Juiced

190g Icing Sugar

450ml Double Cream

3 Tbsp Ice Cold Limoncello

Brandy Snaps (Something for the Weekend)

115g/4oz butter

115g/4oz caster sugar

4 tbsp golden syrup

2 tbsp brandy

115g/4oz plain flour

1 tsp ground ginger

For the Gelato

Finely grate the zest of the lemons into a bowl, then add their juice the stir in the icing sugar and leave for 30 mins. Whip the cream and the ice-cold Limoncello  until softly whipped, then whisk in the lemon mixture. Turn into a tub and put in the freezer. Freeze over night

For the Brand Snaps

Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with greaseproof paper.

For the brandy snaps, melt the butter, sugar, syrup and brandy in a saucepan.

Remove the pan from the heat and stir in the flour and ginger. Set aside to cool.

Drop teaspoon sizes of the mixture onto the baking tray and space wide apart. Bake in the oven for 5–7 minutes.

At This point I shaped the discs, whilst still warm, over Dario moulds and although I achieved the basket shaped they were too hard.

To make the crumble put the cooked brandy snaps, once cold, into a food processor and pulse until you get a crumb like effect.

Assembling

Line a Ramekin Dish with cling film, spoon the gelato into the Ramekin pressing down as you go until there’s 7-10 ml of space left at the top. Now top with the crumb mixture and press until firm. Put the Ramekin upside down on a plate, hold the Clingfilm down and gently lift the Ramekin. Finally delicately remove the cling film and add what decoration you feel good with.