Limoncello Gummy Bears and Lemon Posset
This sweet canapé is a bit of fun for all ages. Made for the grown-ups the Limoncello is an evocative taste of wonderful lingering meals in Italy - does anyone remember those lovely holidays or are they too long ago? Hopefully we will be there again next year.
....... and for the kids, the non-alcoholic bears are a simple treat that are easy and straightforward enough to make for themselves, depending on ages of course.
But even better, if you should decide to splash out on a bottle of Limoncello to make the bears, just scroll down and there is a delicious, make ahead recipe, for a Limoncello posset.
Ingredients - makes 35 -
60ml Limoncello (or cordial - see below). Tesco have a good, fairly inexpensive one.
0.25 yellow colouring, optional
3 sheets gelatine
Cornflour - optional
Bear mould - from Amazon
Put the bear mould onto a baking sheet
Soak the gelatine sheets in cold water for 3 or 4 minutes. Squeeze the gelatine sheets out and gently warm them in a small saucepan until they have melted.
Take off the heat and add the Limoncello (or cordial/juice) and colouring if using. Stir together.
Strain the Limoncello to remove any little lumps.
Using a pipette (or a very small jug and a very steady hand), fill each little bear mould to the top.
Put in the fridge to set, 3 or 4 hours.
Leave the bears in the mould until needed. Turn the bears and serve or to store turn out onto sieved cornflour. Shake off any excess and keep covered in the fridge.
To make a non alcoholic version, I used 50ml Bottle Green cordial and 10ml water.
Lemon Posset - serves 4 generously
400ml double cream
100g caster sugar
4 tbsp lemon juice
4 tbsp limoncello
Zest of 1 lemon
Gently heat the cream, sugar and lemon zest until the sugar has dissolved. Simmer gently for 3 minutes.
Take off the heat, cool slightly and stir in the lemon juice and Limoncello.
Strain into a jug and pour into glasses. Chill in the fridge. Decorate with seasonal fruit or crystallised lemon slices.
Crystallised lemon slices
100g caster sugar, plus extra
Wash the lemon and cut into thin regular slices. Remove any pips.
Gently heat the sugar and water until the sugar has dissolved. Slide in the lemon
slices and simmer for about 15 minutes, until the slices look translucent.
Dry on parchment paper for up to 24 hours. Cover in caster sugar.