Ingredients
1 3/4 cups heavy cream - chilled
1 1/4 cups tablespoons sugar
7 large egg yolks - room temp
1/2 cup freshly squeezed Meyer lemon juice - key lime, tangerine, blood orange, regular lemon/lime are OK as long as fresh
8 oz raspberries - blackberries or mulberries are OK
1/4 teaspoon salt
2 teaspoons vanilla extract
Finely chopped pistachios to sprinkle on top
Optional ingredients
You can use 3 drops of food grade citrus essential oils
1/3 cup of chopped candied lemon/lime peels can be added
Instructions
Keep the heavy cream in fridge until last minute and bring the egg yolks to room temp
Line 9x5x3-inch loaf pan with plastic wrap, leaving generous overhang. Or you can use any silicon mold as long as it's easy to pop the frozen dessert without lining with anything
Using electric mixer, beat heavy cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Whisk sugar, egg yolks, lemon juice, 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 thermometer inserted into mixture registers 170°F, about 4-5 minutes.
Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6-10 minutes.
Finely chop the raspberries and add to the mixture.
Add vanilla extract and all other optional ingredients.
Mix one more time in low speed until all blends well.
Gently fold in chilled whipped cream. Try not to work much, we don't want to deflate the whipped cream
Transfer mixture to the loaf pan/mold and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo overnight.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Sprinkle freshly cracked pistachio
If you have, served with real limoncello from Italy or icewine
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