by Peter Coucquyt
on February 23, 2017

Limoncello tart cocktail with chamomile

Treat yourself to a lemon tart-inspired cocktail with a twist of chamomile. The simple addition of a light syrup made from chamomile tea infuses extra floral and citrus notes into this Limoncello di Capri tart cocktail.

To give our drink the same satisfying creamy texture of a lemon tart, we add mascarpone. Fresh lemon curd also leaves behind a smooth, velvety mouth feel. Egg whites are substituted in the place of meringue to round out the various citrus links in our lemon tart cocktail. Then to finish, a light dusting of finely ground almond thins adds an extra layer of floral and citrus notes and a pleasant crunch.

Limoncello di Capri tart cocktail with Chamomile

Lemon Curd

preparation

  • 120 g lemon juice
  • 120 g granulated sugar
  • 3 whole eggs
  • 75 g unsalted butter, room temperature

Combine the lemon juice with the sugar and eggs in a small saucepan over medium-low heat, stirring constantly. Bring to a boil and then remove from heat immediately. Allow the mixture to cool to 37ºC/98.6ºF, then mix in the butter using an electric blender. Cover and reserve the mixture to the refrigerator until ready to use.

Chamomile Syrup

preparation

  • 300 g water
  • 7 g chamomile, loose
  • 250 g granulated sugar

Steep the chamomile in 300 grams of boiling water. Cover and infuse for 5 minutes, then sieve. Weigh out 250 grams of the chamomile tea and reserve in refrigerator.

Cocktail

preparation

  • 50 ml Limoncello di Capri
  • 25 ml Chamomile syrup (recipe above)
  • 15 ml lemon juice
  • 20 ml egg whites
  • 2 barspoons mascarpone
  • 1½ barspoons Lemon Curd (recipe above)
  • cocktail glass, chilled
  • 1 almond thin

Combine all of the ingredients in a shaker and mix with an electric blender. Add ice and shake again. Strain the contents into a chilled cocktail glass.

Grind the almond thin into very fine crumbs and sprinkle some over the surface. Serve immediately.

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Visit Website Limoncello Di Capri

by Peter Coucquyt
As a former Michelin-star chef, Peter now brings his culinary expertise to the science of Foodpairing®, where he infuses the sensory experiences of aroma, taste and texture into each of his creations.

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