Lemon Semifreddo
Prep Time: 30 minutes
Cook Time: 10 minutes
Freeze Time: 8 hours
Makes: 8 servings
Ingredients
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½
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cup almonds, sliced, toasted
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1¾
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cups heavy cream
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1¼
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cups sugar
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7
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egg yolks
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½
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cup fresh lemon juice
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2
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T lemon zest
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¼
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t salt
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4
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cups mixed fresh berries
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Directions
- Line a 9" x 5" x 3" loaf pan with plastic wrap, leaving a generous overhang. Sprinkle almonds evenly over bottom of pan.
- In a large bowl, use an electric mixer to beat the cream until soft peaks form. Refrigerate whipped cream while making custard.
- In a large metal bowl, whisk together sugar, egg yolks, lemon juice, lemon zest, and salt. Set bowl over large pan of simmering water and whisk constantly until mixture is thick and fluffy, about 4 minutes.
- 4. Remove bowl from simmering water. Using an electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes.
- Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.
- Freeze until firm, at least 8 hours or overnight.
- Unfold plastic wrap and invert dessert onto platter; remove plastic wrap. Dip heavy, large knife into hot water; cut crosswise into 1"-thick slices.
- Transfer to plates; spoon berries alongside, and serve.
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