Citrus Semifreddo
- Ready In:
- 8hrs 35mins
- Ingredients:
- 10
- Yields:
-
1 Semifreddo
- Serves:
- 8
ingredients
- 3⁄4 cup sugar
- 8 large egg yolks
- 1⁄4 cup lemon juice
- 3 tablespoons lime juice
- 2 tablespoons limoncello
- 1 pinch salt
- 1 lemon, zest of
- 1 lime, zest of
- 1 cup heavy cream
- 2 ounces amaretti cookies, crushed (about 10 small cookies)
directions
- Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
- Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
- Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
- Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
- Set the bowl of custard into another bowl of ice water to cool completely.
- Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
- Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
- Spoon the mixture into the prepared loaf pan.
- Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap.
- Invert the semifreddo onto a platter and peel of the plastic wrap.
- Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.
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