How to save curdling Crema di Limoncello

I'm trying to do Crema di Limoncello for the first time and I had curdling when I added the alcool to the milk and sugar syrup. The recipe I saw warned about this if you didn't let it cool enough. I tought since it was now cool it was now OK but let's say next time it will be fridge temperature! Is there a way with a blender or some additives to correct that problem? I'm well equiped but I unfortunately doesn't have an homogenizer!

Any suggestion is welcome!

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lfmichaud

I finally strained it throught a 100 microns superbag and the result was good. Just a little bit less mouthfeel but still a good result. As a bonus I had a dessert of limoncello flavored paneer when I scrapped the bag!

tjdubas

I haven't seen the recipe, but perhaps if you use cream it might help. also maybe if the limeoncello and cream/milk are the same temperature it might help soooo perhaps heat the cream a bit or temper it?

lfmichaud

Exact recipe I used.

Microplane the zest of 36 lemons, 6 limes and an orange.

Add 1 liter of everclear (95% Alcool) and one liter of 160 proof vodka.

Let infuse for a month, stiring once a week.

Simmer 1 kg sugar with 2 liters whole milk.

Let the syrup cool.

Take 1 liter of your infused alcool and add to the cooled syrup.

And it's at that point that it curdled!

Next time I'll probably try with a cream based syrup. I also read that lambda carragena prevent curdling. But I'll certainly try small batches to make sure it's working correctly. Milk and sugar syrup are much cheaper and faster to do then Limoncello!

Jean_Layton_24047

I'd try adding the limeocello in a slow stream like you would when making mayonaise

lfmichaud

Thanks Jean,

I'll do a new batch soon with some of my leftover alcool mix and I'll update this post.

lfmichaud

I made a new batch and replaced the two liters of whole milk with one liter of 35% cooking cream and one liter of water. After that i slowly added the alcool to the cream syrup while wipping with no curdling. Much better mouthfeel on the final result.

ashwin_72987

MAYB YOU CAN USE A GUM OR TRY REDUCING THE MILK TO A MORE CONCENTRATE FORM BY SLOWLY BOILING AND REDUCING IT TO 3/4TH THE ORIGINAL AMOUNT

ljdcooks

What if you hit it with an immersion blender? Perhaps it might assist with
redistribution of the milk fat?

I make an olive oil gelato and find it works when ive ben impatient

L