Author Notes
Layers of lemony Greek yogurt and berries macerated in Limoncello —Ala Lemon
Ingredients
-
500 grams
/ 1½ cup Greek yogurt (or see Note)
-
Zest of 1½ lemon
-
Juice of 1 lemon
-
1-2 tablespoons
icing sugar
-
125 grams
/ 1 cup fresh blueberries, washed and patted dry
-
125 grams
/ 1 cup fresh raspberries, washed and patted dry
-
2 tablespoons
Limoncello
-
2 tablespoons
lemon juice
-
To serve: crushed biscuits, fresh mint leaves
Directions
-
Line a fine sieve with a paper towel and allow the yogurt to drain for about an hour. Don’t leave it longer or it will dry out.
-
In a bowl, combine with 1 tbsp Limoncello and 1 tbsp lemon juice. Add the blueberries and toss to coat.
In another bowl, repeat the procedure with the raspberries. It’s OK if the raspberries get a little mashed in the process.
Let the berries macerate for about 30 minutes.
-
Tip the yogurt into a bowl, add the lemon zest and juice, 1 tbsp icing sugar and mix well. Adjust the sugar and lemon juice – the cream should be tangy but not too sweet.
-
Cover the bottom of serving glasses or small bowls with blueberries. Top with a nice dollop of yogurt, then a layer of raspberries, and another of yogurt.
-
Keep in the fridge until serving time.
-
Decorate with crushed biscuits, leftover berries and a mint leaf.
-
Note: for a creamier, less guilt-free dessert, substitute mascarpone for the yogurt
See what other Food52ers are saying.