EL Iberico

Kuala Lumpur

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03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

🍋 Semifreddo

Updated: Jun 20


  • 1 cup cream 33-35% 

  • 120g icing sugar 

  • 1 lemon (orange)

  • 8 egg yolks 

  • 6 egg white

  • sea salt

  1. Grate zest of lemon, squeeze  juice from half lemon. 

  2. Beat the YOLKS with icing sugar. Add zest and lemon juice. Place everything in a bain mariie. Continuously whisking bring batter to a thickening. 

  3. Whip the CREAM into a thick foam. Combine the yolk-sugar batter with cream. 

  4. Beat the EGG WHITES with a pinch of salt, adding into yolk-cream batter and mix gently. 

  5. Fill a long high baking pan with cling film and fill with the batter. 

  6. Place Semifreddo in the freezer for 4-6 hours.  Stir every hour so that it freezes evenly (or use ice cream machine to mix within 25 mins).


🍋 Semifreddo

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