Limoncello coeur à la crème with peach rosé sauce (inspired by sunchowder)
Alcoholic beverages
This Coeur à la Crème is more dense than Merrill’s recipe, as I don’t use any egg whites, <br />and it is like Patrick O’Connell’s in that it uses mascarpone, but I use much less sugar and different flavorings~ vanilla, lemon juice, Limoncello and Blood Orange Bitters. I’ve paired it with a Peach Rosé Sauce, which happened after Sunchowder suggested using apple jelly and white Zinfandel in an herb jam. To be honest, the sauce is a failed attempt at making a Peach-Rosé Jam, which didn’t set right, but made peaches in a lovely sauce. <br />
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