/ Recipe: Cream semifredo with lemon

Cream semifredo recipe with lemon

  • Toasted almonds - 1/2 cup
  • Chilled Fat Cream - 1 3/4 Cups
  • Sugar - 1 1/4 Cups (plus 2 tablespoons)
  • Large egg yolks - 7 pieces
  • Lemon juice - 1/2 cup
  • Lemon peel - 1 st. Spoon (plus 2 teaspoons)
  • Salt - 1/4 teaspoons
  • Mixed fresh berries (for example, raspberries, blackberries, blueberries and cut into 4 pieces of strawberries) - 4 Cups

1. Weave a metal mold for 12x22 cm bread with a plastic wrap, leaving the sheds at the edges. Evenly sprinkle with chopped almonds. Mix the whipped cream in a large bowl until soft peaks. Cool the cream in the fridge. Beat 1 cup of sugar, egg yolks, lemon juice, lemon zest and salt in a large bowl. 2. Place a bowl over a large pot of boiling water and cook for about 4 minutes, constantly whisking until the mixture thickens and the confectionery thermometer registers 77 degrees. Remove the bowl from the water bath. Beat the mixture with a mixer until it doubles in volume, for about 6 minutes. Stir with chilled whipped cream. Put the mixture in a prepared form and smooth the surface. Lightly hit the mold against the work surface to remove air bubbles. 3. Cover the sevenfredo with a canopy of polyethylene film. Put in the freezer for at least 8 hours or overnight. Gently mix the berries and the remaining 2 tablespoons of sugar in a large bowl. Set aside for 30 minutes. Unfold sevenfairs, turn over to a dish and remove the plastic wrap. Put the knife in hot water and cut into sevenfredo slices 2.5 cm thick. Arrange the dessert on plates, decorate with berries and serve.

Servings: 8-10

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