AuthorildavideMy friends decided to give me their excess Meyer lemon which grow abundantly here in Marin in the winter time, I had so many lemons that I made lemonade and this semifreddo which became one of the most popular desserts at Il Davide’. Thank you Doris and Greg Ferrando and Laurel.
Using electric mixer beat whipping cream in large bowl until soft peaks form.
Whisk 1¼ cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read ther- mometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.
Transfer into 10 4oz. ramekins or desired containers and freeze for at least 4 hours. Serve with spiced pistachios, berries and aged balsamic vinegar as garnish. You can also serve this on a frozen Himalayan salt block.
Ingredients
Directions
Using electric mixer beat whipping cream in large bowl until soft peaks form.
Whisk 1¼ cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read ther- mometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.
Transfer into 10 4oz. ramekins or desired containers and freeze for at least 4 hours. Serve with spiced pistachios, berries and aged balsamic vinegar as garnish. You can also serve this on a frozen Himalayan salt block.