Best Lemon Nougat Semifreddo Recipes

LEMON SEMIFREDDO RECIPE

Steps:

• Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside
• Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).
• Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the cooled curd into the whipped cream gently.
• Pour the lemon cream into the prepared cake pan and smooth the top.
• Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo "crust").
• Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.
• Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.
• Slice and serve while cold!

CITRUS SEMIFREDDO

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

NOUGAT SEMIFREDDO

Steps:

• In a saucepan, beat together the egg yolks, 2/3 cup of the sugar and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
• In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
• In the mixer, whip the egg whites until they hold soft peaks, add1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
• In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.

SEMIFREDDO

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

Steps:

• Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve.
• Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve.
• Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
• Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple days in advance.
• Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving.
• To serve:
• Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
• So refreshing!