Serves 12
510 min
Meyer Lemon and Spanish Almond Semifreddo
Recipe GLPRa9a55342373948
A luxurious frozen Italian-Spanish dessert combining bright Meyer lemon with toasted Spanish almonds. Whipped egg yolks and sugar are folded together with ground almonds and softly whipped cream, then frozen until set. Creamy, refreshing, and elegant—perfect for warm weather entertaining. Serves 12.
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Ingredients
8 egg yolks
1 1/4 cups sugar
2 Meyer lemons, zested
1 1/4 pounds toasted Spanish almonds
4 1/2 cups heavy cream
Directions
Place egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until the mixture becomes pale, smooth, and creamy, about 3–5 minutes. Add the Meyer lemon zest and mix on low speed until evenly combined.
Process the toasted Spanish almonds in a food processor until finely ground, but not so fine that they release oil and become pasty. Gently fold the ground almonds into the egg yolk mixture until no streaks of egg remain.
In a separate bowl, whip the heavy cream to stiff peaks using the stand mixer or by hand with a whisk.
Add one-third of the whipped cream to the almond-egg mixture and stir vigorously to lighten the base and combine thoroughly.
Gently fold the remaining two-thirds of whipped cream into the lightened mixture until barely combined and no white streaks remain. Do not overmix.
Spoon the semifreddo mixture into individual ramekins, glasses, or dessert forms, dividing evenly among servings. Cover lightly with plastic wrap or foil.
Freeze for at least 6 to 8 hours, or until the mixture is completely set and frozen through. Serve directly from the freezer.
