Citrus Semifreddo
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (melted)1 cup
Sugar (plus 1/4 cup)8 large
Egg Yolk1 cup
Lemon Juice3 tbsps
Lime Juice1 pinch
Salt1 cup
Whipping CreamDirections:
1
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray
2
Line the pan with plastic wrap, allowing the excess to hang over the ends and sides
3
Combine the crushed amaretti cookies and the melted butter
4
Put in the lined pan and press down to firm and form a crust
5
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend
6
Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water)
7
Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes
8
Set the bowl of custard into another bowl of ice water to cool completely
9
Stir in the zest
10
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form
11
Using a large rubber spatula, gently fold the whipped cream into the custard
12
Spoon the mixture onto the prepared crust
13
Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days
14
Unfold the plastic wrap
15
Invert the semifreddo onto a platter and peel off the plastic wrap
16
Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve