Recent, gentle, candy and zesty, this lemon meringue semifreddo recipe brings all the perfect of a lemon meringue pie and places it in an ice cream. The right candy for summer time. Right here’s the best way to make it.
Christmas has at all times been my favorite time of 12 months – and never simply because my birthday’s the week earlier than. In Australia, it’s when the summer time actually will get began and with it comes events.
Jim does many of the cooking in our home, however each from time to time I really feel the inspiration to get within the kitchen myself. Often it’s when there’s a celebration to cater for.
Prior to now, I’ve shared just a few of my favourites earlier than like this cheese and olive Christmas tree or my greatest tips about the best way to make a lovely platter. I’ve additionally shared my mum’s secrets and techniques to her never-fail pavlova recipe.
Right now although, I’ve the main points on a brand new creation I discovered in a Fb group I’m in.
This lemon meringue semifreddo recipe is definitely from a New Zealand sugar firm – fairly random – but it surely’s completely unimaginable.
Wealthy, velvety semifreddo with a zing of lemon citrus and pleasant crunch of meringue – it is a dessert is an actual crowd-pleaser.
What’s the distinction between semifreddo, gelato and ice cream?
The distinction between gelato and ice cream is kind of tough and infrequently has Italians in hysterics when it’s unsuitable. Principally the water/ice content material is much less in gelato, which suggests the cream content material is normally larger.
However semifreddo is extra like a frozen mousse than ice cream or gelato. It has even much less ice in it than gelato, which suggests it’s not as chilly both. And the identify ‘semifreddo’ means ‘semi-cold’.
You additionally don’t churn semifreddo such as you do with gelato and ice cream.
In case you’ve had an ice cream cake or tart in a restaurant or from a store, chances are high they used a semifreddo.
Lemon meringue semifreddo recipe
This recipe combines three components into one bowl, so you could make every half individually.
Takes about 30-45 minutes to make and should be frozen in a single day
Right here’s what you want:
Lemon syrup
– ½ cup caster sugar
– ¾ cup lemon juice (approx. 3 lemons)
Egg mousse
– 3 complete eggs
– 3 egg yolks
– ½ cup caster sugar
Lemon cream
– 1½ cups cream
– 1 tbsp lemon rind, finely grated
Different issues
– 75g store-bought small meringues*
– Small loaf tin – ours is about 21x11x7cm
– Sufficient plastic wrap to line the tin utterly
Right here’s what you do:
1. For the lemon syrup, dissolve the caster sugar and lemon juice in a saucepan over a medium warmth for about 5 minutes till it thickens barely. Don’t let the syrup get too thick or flip golden although.
2. Permit the lemon syrup to chill for about 20 minutes.
3. For the egg mousse, mix the eggs, the additional yolks and the caster sugar in a glass bowl, then warmth the bowl over a saucepan of simmering water and whisk for about 5 minutes – you need the combination to go fairly frothy.
4. Take away from warmth and beat with an electrical mixer till thick and pale.
5. For the lemon cream, beat with an electrical mixer till you see tender peaks then gently fold within the lemon zest.
6. Gently fold within the egg mousse with the lemon cream.
7. Fastidiously drizzle and stir the cooled lemon syrup by means of the mousse-cream combination.
8. Line the loaf tin with cling wrap and put within the meringues complete. Don’t break them up or they’ll simply dissolve within the combination. We used meringue nests, which simply match.
9. Pour the combination over the meringues, then cowl with foil and freeze in a single day.
10. Ease the stable semifreddo onto a plate and minimize into thick slices.
*In case you actually need to go the additional mile, you need to use the leftover egg whites to make your individual meringues… we simply put them in the direction of just a few amaretto sours!
I used to be actually impressed with how easy this was to make and will certainly be placing this on the Christmas desk after all of the prawns and turkey have been cleared away.
Do you will have a favorite dessert for Christmas or summer time? Inform us your sweet-tooth secrets and techniques within the feedback beneath!
