Lemon Semifreddo With Orange And Mango Salad Recipes

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

Steps:

• 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. Make it pretty because this will become the top when serving. Put it aside.
• Whip the cream with an electric beater until it forms medium peaks. Refrigerate until ready to use.
• Bring a saucepan with about 1 inch of water to a boil over low heat. In a metal bowl, 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 (it took me almost 20 minutes to do this). For an insurance policy, you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Remove from heat and beat with an electric mixer until the mixture has doubled in volume and the bottom of the bowl is cool when touched (mine was still warm when the volume doubled).
• Fold in the reserved whipped cream in increments (I did it in 4 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 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 (I did this one day in advance and it's fine).
• To serve:.
• Remove the loaf pan from freezer and open the plastic. Turn the semifreddo out onto a serving platter and remove plastic. With a hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
• So refreshing!

LEMON NOUGAT SEMIFREDDO

Steps:

• Process the ricotta and sugar in a food processor until smooth.
• Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
• Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.

LEMON SEMIFREDDO RECIPE

Steps:

• Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside
• Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).
• Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the cooled curd into the whipped cream gently.
• Pour the lemon cream into the prepared cake pan and smooth the top.
• Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo "crust").
• Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.
• Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.
• Slice and serve while cold!

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

Steps:

• 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!