Lemon Nougat Semifreddo Recipes

LEMON SEMIFREDDO RECIPE

Steps:

• Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside
• Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).
• Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the cooled curd into the whipped cream gently.
• Pour the lemon cream into the prepared cake pan and smooth the top.
• Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo "crust").
• Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.
• Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.
• Slice and serve while cold!

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

Steps:

• Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve.
• Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve.
• Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
• Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple days in advance.
• Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving.
• To serve:
• Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
• So refreshing!

NOUGAT SEMIFREDDO

Steps:

• In a saucepan, beat together the egg yolks, 2/3 cup of the sugar and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
• In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
• In the mixer, whip the egg whites until they hold soft peaks, add1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
• In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.

NOUGAT SEMIFREDDO

Steps:

• Preheat the oven to 350 degrees. Toast the shelled hazelnuts until brown, about 20 minutes. Remove and place on a clean dish towel. Allow to cool, then rub the hazelnuts in the towel to remove the skins. When the hazelnuts are at room temperature, grind in a food processor.
• In a saucepan, beat together the egg yolks, 2/3 cup of the sugar, and water. Heat over a low flame, stirring constantly until an instant-read thermometer reads 160 degrees. Do not allow the eggs to curdle. Set aside.
• In a food mixer, whip the cream until it holds soft peaks, add 1/4 cup sugar and continue to whip until the cream holds firm peaks. Reserve.
• In the mixer, whip the egg whites until they hold soft peaks, add 1/4 cup sugar and continue to whip until it holds firm peaks. Reserve.
• In a big bowl, mix the custard with the nuts, then fold in the whipped cream, then the egg whites. Place in the freezer overnight. Take out 30 minutes before serving.

LEMON SEMIFREDDO CAKE

Steps:

• Line bottoms and sides of two 5-by-9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of vanilla sheet cake by 1 inch so it measures 8 by 12 inches. Slice cake widthwise, through the top, into three vertical pieces, each 4 by 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4-by-8-inch layers. Set aside.
• Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, and 2 tablespoons confectioners' sugar until smooth.
• Add wine, 1/2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent mixture from sticking to bowl, until mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature, or place pan in an ice bath, stirring occasionally, to expedite chilling.
• When custard has cooled, combine the water, 1/2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring mixture to a simmer over medium heat. Cook until mixture is slightly thickened and registers 240 degrees on a candy thermometer, about 8 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let mixture cool 2 to 3 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining tablespoon sugar on medium-high speed until stiff but not dry peaks form. With mixer still running, slowly drizzle syrup mixture into egg whites; continue beating until meringue has cooled slightly and the bowl is cool to the touch.
• In another large mixing bowl, whip cream with remaining 3 tablespoons confectioners? sugar until soft peaks form. Fold whipped cream into cooled lemon mixture; fold in egg white mixture. Mixture should be very smooth. Place rum in a small bowl.
• Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten top of cake with rum. Using an offset spatula, evenly spread 1 1/2 cups lemon filling over each. Repeat process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in freezer at least 5 hours or overnight.
• Just before serving, remove pans from freezer, and turn cakes out of pans; remove parchment paper. Slice into pieces.