Archive for January, 2013

Lemon Semi-Freddo

Posted: 2013/01/18 in Uncategorized
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Lemon Semi-Freddo

I always find after any meal anyone who has managed to control their drinking enough to appreciate anything enjoys a sweet and creamy thing in their mouths. NOTHING is better than Semi-Freddo. Betimes I have just assembled dinner guests on the couch and with a single spoon hand fed them from a big bowl like baby birds.  Industrially made ice cream cannot touch this for cream content and perfect lemon flavor. Basically what you are making is some lemon curd and a big bowl of whipped cream. Freezing it and eating like ice cream. If you use the sliced almonds be sure and toast them a bit – they add to the taste..although personally I can do without the nuts…and might prefer a nice thick slice of lemon sponge cake…
Serves 12| Hands-On Time: 40m| Total Time: 6hr 30m

Ingredients

  • 6  large egg yolks
  • 1  tablespoon finely grated lemon zest PLUS 1/2 cup lemon juice
  • 1/2  teaspoon  salt
  • 1 1/2  cups  sugar
  • 2  cups  heavy cream
  • 1/4  cup sliced toasted almonds

Directions

  1. Set a fine-mesh sieve over a medium bowl. In a heatproof medium bowl, whisk together the egg yolks, lemon zest and juice, salt, and 1 cup of the sugar. Set the bowl over (not in) a saucepan of simmering water and cook, stirring constantly, until the lemon mixture becomes opaque and has thickened slightly, 12 to 15 minutes.
  2. Pour the lemon mixture through the sieve into the bowl. Place a piece of plastic wrap directly on the surface of the lemon mixture and refrigerate until completely cool, at least 2 hours.
  3. Using an electric mixer, whip the cream and the remaining ½ cup of sugar on medium until soft peaks form, 2 to 3 minutes. In 3 additions, gently fold the whipped cream into the lemon mixture. Pour into an 8-by-4-inch loaf pan or another 6-cup pan, cover, and freeze until firm, at least 4 hours.
  4. Meanwhile, heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing once, until golden brown, 4 to 6 minutes. Serve the semi-freddo sprinkled with the almonds.
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