Recipe courtesy of Michael Chiarello

Meyer Lemon and Spanish Almond Semifreddo

Save Recipe
  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 5 min
  • Inactive: 6 hr
  • Cook: 15 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.
Claire Thomas

Lemon Bars

25m Easy 94%
CLASS
7m Easy 99%
CLASS
22m Easy 99%
CLASS
35m Easy 100%
CLASS

10m Easy 99%
CLASS
7m Easy 100%
CLASS
24m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages