Copycat Mario Ristorante Italiano’s flute of limoncello
1 pint freshly made lemon gelato
1 cup (1/2 pint) whipping cream, well-chilled
3 tablespoons (or to taste) limoncello
3 tablespoons finely grated fresh lemon zest
Slightly soften frozen gelato. Pour whipping cream into a mixing bowl and with whisk attachment or beaters, whip cream until soft peaks form. Drizzle in limoncello, 1 tablespoon at a time. Whip until peaks are firm. Whip in lemon zest.
Reserve 3 tablespoons of the whipped cream in the refrigerator for serving.
Put a large spoonful of gelato in champagne flute or tall parfait glass, roughly filling half the glass. Repeat with three more flutes. Gently swirl in a large spoonful of whipped cream to fill glass, using a long-handled spoon; do not mix but leave some gelato and some whipped cream intact. Set glasses in freezer until gelato is firm again.
Serve each flute with a dollop of reserved whipped cream.
Makes 4 servings.
Per serving: 243 calories, 41% calories from fat, 11 g fat, 8 g saturated fat, 41 mg cholesterol, 28 g carbohydrates, 1 g protein, 12 mg sodium, 0 fiber
