Lemon Semifreddo with Orange and Mango Salad

Recipe courtesy Anne Burrell

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
10 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 5 hr 0 min
Cook: 10 min
Total:: 5 hr 35 min

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Ingredients

1/2 cup sliced almonds, toasted
2 cups heavy cream
1 1/4 cups sugar, plus 1 tablespoon
8 egg yolks
1/2 cup lemon juice
3 lemons, zest finely grated
Pinch salt
3 oranges, supremed, plus the juice
1 mango, cut into small cubes
10 mint leaves, cut into chiffonade

Directions

Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve.

Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve.

Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.

Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple days in advance.

Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving.

To serve:

Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.

So refreshing!

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Comments & Reviews

recipe Lemon Semifreddo with Orange and Mango Salad
Mary West Bloomfield, MI 02-04-2010
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Lemony Loveliness
Rated: 5 stars out of 5

If you are a lemon lover, this dessert goes to the top of the list. Light and refreshing yet silky and luxurious. The... toasted almonds great for texture and flavor as well as presentation. Great do ahead, even 2-3 days. Whisking egg mixture over simmering water took 15-20 minutes. Thermometer, not the time, determined when egg mixture ready. Orange and mango salad optional. Simple red berries dressed in light sugar just as yummy. Actually, the lemon semifreddo all alone was spectacular.Read more
recipe Lemon Semifreddo with Orange and Mango Salad
pat Austin, TX 01-21-2010
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EXCELLENT EXCELLENT
Rated: 5 stars out of 5

This is a great make ahead desert for a dinner party. It is refreshing, light (not in calories) and the plating is... beautiful. It is definitely one of my go to deserts for guests. Fabulous recipe.Read more
recipe Lemon Semifreddo with Orange and Mango Salad
Charlene Baton Rouge, LA 01-20-2010
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Fabulously light dessert
Rated: 5 stars out of 5

This was very light, tasty and easy to make. I will be making this often. Thanks for a great recipe!
recipe Lemon Semifreddo with Orange and Mango Salad
April Minneola, FL 01-18-2010
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Refreshingly Delicious!
Rated: 5 stars out of 5

My 9 year old daughter and I made this today. WOW is it good! It takes time to get the lemon mixture to 165*, with the... constant stirring, but my oh my is it worth it. If anyone likes lemon desserts, you MUST try this! :)Read more
recipe Lemon Semifreddo with Orange and Mango Salad
Marcie Washington, DC 01-10-2010
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I found my new go to dessert to impress!
Rated: 5 stars out of 5

This semifreddo was really delicious. I can't wait to have an excuse to make it again!
recipe Lemon Semifreddo with Orange and Mango Salad
Melissa Rainier, WA 01-09-2010
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Excellent!
Rated: 5 stars out of 5

I saw this episode this morning and I had some lemons I wanted to use so this seemed like a good idea. I also knew I could... use another type of sweetner (I used xylitol) to make it low carb. So I did that. It was excellent. I've never made anything like it, it's really delicious. Very lemony, which I love. I would definately make it again. The only problem (not really a problem) is that it makes more than one large loaf pan, I had alot left over, so I put the rest in a smaller loaf pan. Thanks Anne for another great recipe! Read more