Meyer Lemon Semifreddo with Summer Berries
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.
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.
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.
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.
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.
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.
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.
Transfer to plates; spoon berries alongside and serve.