Lemon Semifreddo Recipe
My favorite ice cream dessert. You can prepare it not only with lemons, but also with a variety of other fruits. In the picture, for example, it is with passion fruit puree, but since it is not easy to find it, I will give you a recipe with lemons, but you can do it with orange or other fruit. The requirement is to have freshly squeezed fruit or smooth puree. Prepare for yourself and your loved ones homemade lemon semifreddo recipe and I guarantee that its aroma will take you to the warm Italian slopes overhanging over the azure blue waters of the Mediterranean.
- 6 egg yolks
- 1 tbsp. finely grated lemon zest
- ½ cup freshly squeezed lemon juice
- ½ tsp. salt
- 1 cup crystal sugar
- ½ cup powdered sugar
- 2 cups cream
- 1/4 cup sliced almonds
Mix together the egg yolks, lemon zest and lemon juice, salt and granulated sugar in a small saucepan on a water bath. Cook, stirring constantly, until the mixture thickens slightly (about 12 to 15 minutes).
Place the stretch film directly on the surface of the cream and cool completely for at least 2 hours. If you cool the liquid cream well, when beating it later with a mixer, it will turn into a fluffy cream faster. Add a ½ cup of powdered sugar, mix well. Mix the cream with the chilled egg custard with lemon and store in a suitable container in the freezer for at least 4 hours.
Before serving, remove from the freezer for 10 minutes.
Meanwhile, heat the oven to 180°C. Spread the sliced almonds on baking paper. Bake for 4 to 6 minutes or until golden.
Serve the cold semifreddo sprinkled with crispy almonds.