🍋 Semifreddo

• 1 cup cream 33-35% 

• 120g icing sugar 

• 1 lemon (orange)

• 8 egg yolks 

• 6 egg white

• sea salt

1. Grate zest of lemon, squeeze  juice from half lemon. 

2. Beat the YOLKS with icing sugar. Add zest and lemon juice. Place everything in a bain mariie. Continuously whisking bring batter to a thickening. 

3. Whip the CREAM into a thick foam. Combine the yolk-sugar batter with cream. 

4. Beat the EGG WHITES with a pinch of salt, adding into yolk-cream batter and mix gently. 

5. Fill a long high baking pan with cling film and fill with the batter. 

6. Place Semifreddo in the freezer for 4-6 hours.  Stir every hour so that it freezes evenly (or use ice cream machine to mix within 25 mins).

🍋 Semifreddo