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!
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PROphETJEDI
[email protected]Overall, I thought this recipe was just okay. The semifreddo was a bit bland and the orange and mango salad was too sweet.
Lisa Turner
[email protected]I had some trouble getting the semifreddo to set properly. I think I might have overbeaten the egg whites.
Mustakim Ahmed
[email protected]This recipe is a bit too sweet for my taste, but it's still a good dessert. I think I'll try it again with less sugar next time.
ZIDDI GAMING OFFICIAL
[email protected]I was pleasantly surprised by how well the flavors of the lemon semifreddo and orange and mango salad go together. This is a great recipe for a light and refreshing dessert.
Kason McDaniel
[email protected]This recipe is easy to follow and the results are impressive. The semifreddo is creamy and delicious, and the orange and mango salad adds a nice pop of color and flavor. I will definitely be making this again.
Latonia Hawkins
[email protected]I love the combination of flavors in this dish. The lemon semifreddo is tart and refreshing, while the orange and mango salad is sweet and juicy. It's the perfect dessert for a summer party.
mosqo_yt chikna
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The semifreddo is so light and fluffy, and the orange and mango salad is the perfect accompaniment. I highly recommend this recipe for a special occasion.
Ayan Baloch
[email protected]I'm not usually a fan of semifreddo, but this recipe changed my mind. The lemon flavor is so refreshing and the orange and mango salad adds a nice touch of sweetness. I'll definitely be making this again!
MSW Fam
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. I will definitely be making this again.
Okechukwu Oduh
[email protected]This lemon semifreddo with orange and mango salad is an absolute delight! The flavors are perfectly balanced, with the tartness of the lemon complementing the sweetness of the orange and mango. The texture is also spot-on, with the semifreddo being l