Meyer Lemon and Spanish Almond Semifreddo
- Difficulty: Easy
- Servings: 12
- Total Time: 6 hr 20 min
- Preparation: 5 min
- Inactive Time: 6 hr
- Cooking Time: 15 min
- Nutritional Information Per Serving (1 of 12): Calories 694, Total Fat 59 g, Saturated Fat 23 g, Carbohydrates 35 g, Dietary Fiber 6 g, Sugars 26 g, Protein 13 g, Cholesterol 220 mg, Sodium 39 mg
Ingredients
- 8 egg yolks*
- 1 1/4 cups sugar
- Zest of 2 Meyer lemons (or 3 regular lemons)
- 1 1/4 pounds toasted Spanish almonds
- 4 1/2 cups heavy cream
Instructions
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- Using the whisk attachment on a stand mixer, whip together the egg yolks and sugar until creamy and smooth. Add the Meyer lemon zest to the mixture and stir briefly. Meanwhile, finely grind the toasted almonds in a food processor or multi-food chopper. Incorporate the ground almonds into the egg and sugar mixture, mixing gently.
- In a separate bowl, whip the heavy cream using either a mixer or by hand until stiff peaks form. Fold one-third of the whipped cream vigorously into the egg yolk, sugar, and almond mixture. Next, gently fold in the remaining two-thirds of the cream until fully combined.
- Distribute the semifreddo mixture into individual molds or ramekins and freeze for a minimum of 6 to 8 hours until set.
Note: Consuming raw or undercooked eggs, shellfish, or meat may increase the risk of foodborne illness.
