Limoncello Cream With Strawberry Sauce - cooking recipe

Ingredients

1 env unflavored gelatin
1 cup limoncello
2 stems rosemary
1 None vanilla bean, split lengthwise, seeds scraped
1 None egg yolk
1 cup powdered sugar
3 tbsp lemon juice
1 1/4 cups heavy cream
3/4 cup plain Greek yogurt
1 lb strawberries, hulled and sliced
None None Sliced strawberries, to garnish

Preparation

Sprinkle the gelatin over 1/3 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and set aside.
Bring the limoncello, rosemary, vanilla bean and seeds to a boil in a small saucepan on medium heat. Simmer for 4 mins. Remove from the heat and pour through a sieve. Reserve the vanilla bean for garnish. Whisk the egg yolk, 3/4 cup of the powdered sugar and lemon juice in a bowl set over simmering water until thickened. Gradually whisk in the limoncello mixture. Stir 2 tbsp of the mixture into the dissolved gelatin until well blended. Add to the remaining limoncello mixture in the bowl and mix well. Refrigerate until just beginning to set.
Beat cream and 2 tbsp powdered sugar until stiff peaks form. Gently fold in the yogurt. Add to the chilled limoncello mixture, stirring gently until well blended. Rinse 4 molds with cold water. Fill evenly with the limoncello cream. Refrigerate until firm.
Mix sliced strawberries with 2 tbsp powdered sugar. Puree half of strawberries in a blender. Fold in remaining strawberries. Unmold limoncello creams onto a platter. Pour strawberry sauce over the top. Garnish with additional sliced strawberries and the vanilla bean.