Lemon semifreddo recipe
Lemon Semifreddo recipe
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|4 large||eggs, whites only|
|130 g||powdered sugar|
|300 ml||whipping cream|
|2 tsp||lemon peel, grated|
|⅛ tsp||cinnamon, ground|
Prepare a loaf pan or other mold with two layers of plastic wrap, leaving long overhang. Put pan in the freezer.
Beat egg whites in medium bowl until soft peaks form and then add the 30g of powdered sugar; beat until stiff.
Beat cream and the remaining 100g powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon.
Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions.
Take pan out from the freezer and transfer mixture into the pan. Cover with plastic wrap overhang. Then wrap foil around the pan and put back into freezer for at least 4 hours or overnight.
To serve remove foil and plastic and turn Semifreddo out onto a platter or individual serving plates.
Serve plain or with Raspberry Sauce, see database.
ca. 30 min
ca. 12 hrs
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