Perfect for summer-entertaining, this semi-frozen mousse dessert will please your dinner guests and come back wanting more!
Lemon semifreddo
Ingredients:
• 1/2 cup sliced almonds, toasted
• 1 3/4 cups chilled heavy whipping cream
• 1 1/4 cups plus 2 tablespoons sugar
• 7 large egg yolks
• 1/2 cup fresh Meyer lemon juice or regular lemon juice
• 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
• 1/4 teaspoon salt
• 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)
Method:
- Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.
- Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
- Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend.
- Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes.
- Remove bowl from over simmering water.
- Using 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 semifreddo until firm, at least 8 hours or overnight.
Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl.
It can be made 3 hours ahead. Cover and refrigerate. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.
Courtesy Ceri Marsh & Laura Keogh, Sweet Potato Chronicles – http://sweetpotatochronicles.com/