Agrumi semifreddo

AT A GLANCE

  • Serves 10 people

Agrumi is Italian for citrus fruits, and this semifreddo is fragrant with lemon and orange rind.

  • 700 ml milk
  • 425 ml pouring cream
  • 9 egg yolks
  • 180 gm caster sugar
  • Finely grated rind of 2 lemons and 1 orange
  • 425 ml thickened cream
  •  
  • Candied lemon and orange
  • 1 each orange and lemon, thinly sliced
  • 330 gm (1½ cups) caster sugar
  • 1 tbsp orange juice
01   For candied lemon and orange, blanch citrus slices three times, changing water each time. Drain well. Meanwhile, bring sugar and 375ml water to the boil in a wide saucepan. Add citrus slices and cook over low heat until translucent (45 minutes-1 hour). Add juice, transfer to a non-reactive container and cool.
02   Bring milk and pouring cream just to the boil in a saucepan over medium-high heat.Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk mixture over yolks then return to pan, stirring over low heat until thick (5-10 minutes). Cool over ice, add lemon and orange rinds, churn in an ice-cream machine until semi-frozen.
03   Meanwhile, whisk thickened cream to soft peaks, then fold through semi-frozen mixture. Transfer to a 2-litre rectangular tin lined with plastic wrap, freeze until firm (2-4 hours). Dip in hot water to remove semifreddo, slice and serve with candied lemon and orange.

Topics:

ITALIAN, DESSERT, LEMONS, EGGS, ORANGES, ICE-CREAM, AUTUMN, MILK

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND ALICE STOREY

FEATURED IN

Mar 2011

Mar 2011

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