On vacation in Italy, we had these delicious stuffed lemons my aunt had brought back from a famous sorrento restaurant. It was like a lemony zabaglione with panna mixed in. It was like a mouthful of summer - delicicous.
I am having a bbq and am trying to plan ahead. I have tried the stuffed lemons that have gelato in them but they are either medicinal tasting or we can feel and taste the granules of sugar.
I am looking for a silky consistency but wouldn't mind some zest or such. I would like to make some stuffed fruits - thinking lemon and tangerine or orange.
Any ideas about how to do this? In Italy the gelato is silky but my understanding is they don't use cream. Maybe folding in the zabaglione and the North American equivalent of panna, whatever it is.