Meyer Lemon Semifreddo with Summer Berries

Name: Meyer Lemon Semifreddo with Summer Berries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters sliced almonds, toasted; 946 milliliters mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries); 7 larges egg yolks; 414 milliliters chilled heavy whipping cream; 118 milliliters fresh Meyer lemon juice or regular lemon juice; 1 Tbsp finely grated Meyer lemon peel or regular lemon peel; 0 teaspoons salt; 296 milliliters sugar

You can never have too many side dish recipes, so give Meyer Lemon Semifreddo with Summer Berries a try. This gluten free and vegetarian recipe serves 10. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 357 calories. It is perfect for The Fourth Of July. Head to the store and pick up salt, sugar, regular lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Ingredients you will need

Whipping Cream

Whipped Cream

Almonds

Custard

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, 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 minutes.

Ingredients you will need

Lemon Juice

Lemon Peel

Egg Yolk

Sugar

Water

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.

Ingredients you will need

Whipped Cream

Water

Equipment you will use

Hand Mixer

Bowl

Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Ingredients you will need

Berries

Sugar

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Bowl

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices.

Ingredients you will need

Water

Wrap

Dip