Bon Appétit Magazine. Served at our Gourmet Club dinner.
Velvety smooth. Use the Meyer lemons if you can, as they are a milder lemon.
1/2 cup sliced
almonds, toasted
1 3/4 cups chilled
heavy whipping cream
1 1/4 cups plus 2
tablespoons sugar
7 large egg yolks
1/2 cup fresh
Meyer lemon juice or regular lemon juice
1 tablespoon plus
2 teaspoons finely grated Meyer lemon peel or regular lemon
peel
1/4 teaspoon salt
4 cups mixed fresh
berries (such as raspberries, blackberries, blueberries, and quartered hulled
strawberries)
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving
generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric
mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate
whipped cream while making custard.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel,
and salt in large metal bowl to blend. Set bowl over large saucepan of simmering
water and whisk constantly until yolk mixture is thick and fluffy and
instant-read thermometer inserted into mixture registers 170°F, about 4
minutes. Remove bowl from over simmering water. Using electric mixer, beat
mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in
chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top.
Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap
overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or
overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently
mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can
be made 3 hours ahead. Cover and refrigerate.
Unfold plastic wrap from top of semifreddo and invert
dessert onto platter; remove plastic wrap. Dip heavy large knife into hot
water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates;
spoon berries alongside and serve.
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