Recipe courtesy of Michael Chiarello
Meyer Lemon and Spanish Almond Semifreddo
Total:
6 hr 20 min
Prep:
5 min
Inactive:
6 hr
Cook:
15 min
Yield:
12 servings
Level:
Easy
Total:
6 hr 20 min
Prep:
5 min
Inactive:
6 hr
Cook:
15 min
Yield:
12 servings
Level:
Easy
Total:
6 hr 20 min
Prep:
5 min
Inactive:
6 hr
Cook:
15 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.

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