Of course, nothing is more refreshing in the summer than a lemon dessert and if it's icy cold, all the better. This semifreddo is divinely light, so lemony and so perfect to serve at the end of a warm summer day....add your favorite berries, it'll be a hit with everyone. Fun to have it topped with those toasted almonds too, which not only makes a pretty presentation, but your mouth will enjoy that lovely crunch along with the cold smoothness of the semifreddo.
Meyer Lemon Semifreddo
Recipe found at Epicurious
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.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy, about 5 minutes, or until a thermometer registers 170°F. (This will take a LOT of elbow grease!) Then take the bowl off the water and beat with an electric hand mixer for about 6 minutes, nor until the mixture has doubled in volume and is cooled.
Beat whipping cream in large bowl until soft peaks form. Fold the two mixtures together and pour it into the 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 at least 8 hours or overnight.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut the semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.