- Oxana Zhiber
🍋 Semifreddo
Updated: Jun 20, 2020
1 cup cream 33-35%Â
120g icing sugarÂ
1 lemon (orange)
8 egg yolksÂ
6 egg white
sea salt
Grate zest of lemon, squeeze juice from half lemon.Â
Beat the YOLKS with icing sugar. Add zest and lemon juice. Place everything in a bain mariie. Continuously whisking bring batter to a thickening.Â
Whip the CREAM into a thick foam. Combine the yolk-sugar batter with cream.Â
Beat the EGG WHITES with a pinch of salt, adding into yolk-cream batter and mix gently.Â
Fill a long high baking pan with cling film and fill with the batter.Â
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).

10 views0 comments