Recipes : Meyer Lemon and Spanish Almond Semifreddo : Food Network

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Meyer Lemon and Spanish Almond Semifreddo
Recipe courtesy Michael Chiarello, 2007

Ingredients
8 egg yolks*
1 1/4 cups sugar
2 Meyer lemons, zested (or 3 lemons, zested)
1 1/4 pounds toasted Spanish almonds
4 1/2 cups heavy cream

Directions
In the bowl of a stand mixer fitted with the whisk
attachment cream together the egg yolks and sugar until smooth. Pour the Meyer
lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food
processor or multi-food chopper. Pour the almonds into the egg and sugar mixture

and mix lightly.

In a separate bowl, either using the mixer or by hand, whip the cream to stiff
peaks. When the cream is fully whipped pour 1/3 of the cream into the egg
yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the
cream and gently fold into the yolk/sugar/nut mixture.

Spoon the mixture into individual forms or ramekins and allow to freeze for at
least 6 to 8 hours.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA

eggs with intact shells, and avoid contact between the yolks or whites and the
shell.