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Lemon-Honey Semifreddo

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Ingredients

Unflavored gelatin  1 teaspoon
Water  1 tablespoon
Egg whites  3
Chilled heavy cream 1 cup
Egg yolks 6
Honey 1/2 cup
Fresh lemon juice 3 tablespoons plus 1 teaspoon finely grated lemon zest
Soft ladyfingers sandwiched with orange marmalade 12

Lemon-Honey Semifreddo

  • Medium

Ingredients

Directions

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This Italian recipe is an awesome easy alternative to ice cream. A superb blend of honey and lime in your mouth is sure to remind you of the land of innovation in cooking, Italy. Be it the festive season or any gathering at your place; the Lemon-Honey Semifreddo recipe brings a royal conclusion to the meal.

Steps

1
Done

Step 1

Arrange parchment paper on a 9-by-4 1/2-by-3-inch loaf pan, allow a minimum of 3 inches hanging on the long sides. Take a small bowl and sprinkle the gelatine in the water and let stand.

2
Done

Step 2

With the help of an electric mixer beat the egg white at max speed till firm peaks are formed. Take another bowl and beat the cream till whipped firmly. Refrigerate for some while.

3
Done

Step 3

Set a pot of water to simmer, place a large bowl in it. Beat the egg yolks and honey at medium speed till it thickens. Insert an instant-read thermometer in the yolk mix and should read 160˚ in about 6 minutes.

4
Done

Step 4

Take out the bowl and beat the gelatine mixture with lemon zest and lemon juice. Continue beating for 5 more minutes till it is slightly cooled.

5
Done

Step 5

Fold the whipped cream, lemon-honey mix and the beaten egg white together to that extent till the streaks are dead.

6
Done

Step 6

Take the loaf pan and pour half of the semifreddo base. Place the ladyfinger sandwiches in 2 long rows in the pan and cover with the rest semifreddo base. With the hanging out parchment paper cover the arrangement loosely and freeze till it becomes firm for overnight or a minimum of 4 hours.

7
Done

Step 7

Once it’s frozen for the said time, take out from the freezer and peel the paper off. Slice into even pieces and serve chilled.

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