MEYER LEMON AND SPANISH ALMOND SEMIFREDDO

Meyer Lemon and Spanish Almond Semifreddo image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 5

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

Steps:

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.