Citrus Semifreddo

Name: Citrus Semifreddo
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling; 8 larges egg yolks; 59 milliliters lemon juice; 1 lemon, zested; 3 Tbsps lime juice; 1 lime, zested; 2 Tbsps limoncello; 1 pinch Pinch salt; 118 milliliters sugar, plus 1/4 cup; 3 Tbsps unsalted butter, melted; 237 milliliters whipping cream

Citrus Semifreddo is a dessert that serves 8. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 321 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have butter, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 8 hours and 25 minutes.

Instructions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.

Ingredients you will need

Amaretti Cookies

Butter

Crust

Equipment you will use

Frying Pan

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).

Ingredients you will need

Lemon Juice

Lime Juice

Limoncello

Egg Yolk

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.

Ingredients you will need

Water

Custard

Egg

Equipment you will use

Kitchen Thermometer

Whisk

Bowl

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.

Ingredients you will need

Whipped Cream

Custard

Cream

Crust

Sugar

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Spatula

Bowl

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

Ingredients you will need

Amaretti Cookies

Equipment

Ingredients

Servings:

113grams

purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling 8larges

egg yolks 59milliliters

Pinch salt 118milliliters

sugar, plus 1/4 cup 3Tbsps

unsalted butter, melted 237milliliters

whipping cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Semifreddo on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.