Sunday, July 11, 2010

Meyer Lemon and Spanish Almond Semifreddo from Michael Chiarello

I saw this today on Easy Entertaining with Michael Chiarello and thought it sounded wonderful for summer. I'm definitely going to try it soon.

Serves: 12-15
8 egg yolks
1 1/4 cups sugar
1 1/4 lb toasted Spanish almonds
4 1/2 cups heavy cream
Zest of 2 Meyer lemons (or 3 lemons)


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 6-8 hours.

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