Best Meyer Lemon And Spanish Almond Semifreddo Recipes

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LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD



Lemon Semifreddo with Orange and Mango Salad image

Provided by Anne Burrell

Categories     dessert

Time 5h35m

Yield 6 servings

Number Of Ingredients 10

1/2 cup sliced almonds, toasted
2 cups heavy cream
1 1/4 cups sugar, plus 1 tablespoon
8 egg yolks
1/2 cup lemon juice
3 lemons, zest finely grated
Pinch salt
3 oranges, supremed, plus the juice
1 mango, cut into small cubes
10 mint leaves, cut into chiffonade

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!

FRUIT AND CINNAMON SEMIFREDDO



Fruit and Cinnamon Semifreddo image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 5h35m

Yield 8 servings

Number Of Ingredients 9

6 egg yolks
1/2 cup sugar, plus 1/4 cup
1 cup heavy cream
2 teaspoons cinnamon
4 egg whites
2 tablespoons amaretto liqueur
1 1/2 cups mixed berries (blackberries, raspberries and blueberries)
1 lemon, juiced
1 small block dark chocolate, for garnish

Steps:

  • Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water. In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy. Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.
  • Meanwhile, in a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.
  • In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture. Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.
  • While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl. Lightly mash with a fork to crush some of the berries. To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.

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