Recipe courtesy of Michael Chiarello
Meyer Lemon and Spanish Almond Semifreddo
Total:
6 hr 20 min
Active:
5 min
Yield:
12 servings
Level:
Easy
Total:
6 hr 20 min
Active:
5 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 8 egg yolks*
  • 1 1/4 cups sugar
  • 2 Meyer lemons, zested (or 3 lemons, zested)
  • 1 1/4 pounds toasted Spanish almonds
  • 4 1/2 cups heavy cream

Directions

In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.

In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.

Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Meyer Lemon Ricotta Crepes with Candied Almonds

Recipe courtesy of Bobby Flay

Meyer Lemon Cardamom Crinkle Cookies

Recipe courtesy of Joanne Maurer Ozug

Meyer Lemon and Basil Fizz

Recipe courtesy of Michael Symon

Baked Meyer Lemon Fries

Recipe courtesy of Michael Chiarello

Meyer Lemon Ice Box Pie

Recipe courtesy of Emeril Lagasse

Pomegranate Salad with Meyer Lemon Vinaigrette

Recipe courtesy of Todd Porter|Diane Cu

Meyer Lemon and Thyme Whiskey Sour

Recipe courtesy of Tiffani Thiessen

Rany's Tomato-Meyer Lemon Chutney

Recipe courtesy of Rany Prambs

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here