Creamy lemon semifreddo
Description
The dish is prepared without unnecessary complications. Use only fresh eggs to make this dessert. Semifreddo can be prepared in advance up to 3 days and stored in the freezer. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Line a 12x22 cm metal loaf pan with plastic wrap, leaving overhangs on the edges. Evenly sprinkle chopped almonds over the bottom. Using a mixer, beat the cream in a large bowl until soft peaks form. Chill the whipped cream in the refrigerator. In another large bowl, beat 1¼ cups sugar, egg yolks, lemon juice, lemon zest, and salt.
- 2
Step 2
2. Place the bowl over a large saucepan of boiling water and cook for about 4 minutes, whisking constantly, until the mixture thickens and a candy thermometer registers 77 degrees. Remove the bowl from the double boiler. Beat the mixture with a mixer until it doubles in volume, about 6 minutes. Stir in the cooled whipped cream. Transfer the mixture into the prepared pan and smooth the surface. Gently tap the pan on the work surface to remove air bubbles.
- 3
Step 3
3. Cover the semifreddo with a sheet of plastic wrap. Place in the freezer for at least 8 hours or overnight. Gently mix the berries with the remaining 2 tablespoons of sugar in a large bowl. Set aside for 30 minutes. Unwrap the semifreddo, invert it onto a serving plate, and remove the plastic wrap. Dip a knife into hot water and slice the semifreddo into 2.5 cm thick pieces. Arrange the dessert on plates, garnish with berries, and serve.