Lemon Semifreddo Cake Food

LEMON SEMIFREDDO CAKE

Steps:

• Line bottoms and sides of two 5-by-9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of vanilla sheet cake by 1 inch so it measures 8 by 12 inches. Slice cake widthwise, through the top, into three vertical pieces, each 4 by 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4-by-8-inch layers. Set aside.
• Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, and 2 tablespoons confectioners' sugar until smooth.
• Add wine, 1/2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent mixture from sticking to bowl, until mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature, or place pan in an ice bath, stirring occasionally, to expedite chilling.
• When custard has cooled, combine the water, 1/2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring mixture to a simmer over medium heat. Cook until mixture is slightly thickened and registers 240 degrees on a candy thermometer, about 8 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let mixture cool 2 to 3 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining tablespoon sugar on medium-high speed until stiff but not dry peaks form. With mixer still running, slowly drizzle syrup mixture into egg whites; continue beating until meringue has cooled slightly and the bowl is cool to the touch.
• In another large mixing bowl, whip cream with remaining 3 tablespoons confectioners? sugar until soft peaks form. Fold whipped cream into cooled lemon mixture; fold in egg white mixture. Mixture should be very smooth. Place rum in a small bowl.
• Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten top of cake with rum. Using an offset spatula, evenly spread 1 1/2 cups lemon filling over each. Repeat process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in freezer at least 5 hours or overnight.
• Just before serving, remove pans from freezer, and turn cakes out of pans; remove parchment paper. Slice into pieces.

LEMON SEMIFREDDO RECIPE

Steps:

• Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside
• Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).
• Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the cooled curd into the whipped cream gently.
• Pour the lemon cream into the prepared cake pan and smooth the top.
• Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo "crust").
• Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.
• Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.
• Slice and serve while cold!

LIME SEMIFREDDO CHEESECAKE

Steps:

• Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin - press firmly into the base to create an even layer. Chill while the filling is made.
• Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened - this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
• Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
• To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
• Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

LEMON-BLACKBERRY SEMIFREDDO

Steps:

• Make lemon curd: Put egg yolks, eggs, 3/4 cup sugar, and lemon juice in a medium heatproof bowl; set over a pan of simmering water. Whisk until mixture is very thick and smooth and temperature registers 165 degrees on an instant-read thermometer, about 5 minutes. Remove from heat; whisk in butter. Pour through a fine sieve into a medium bowl; cover with plastic wrap, pressing wrap directly on surface of curd. Refrigerate until cool and firm, about 1 hour.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed. Meanwhile, bring 1/3 cup sugar and 2 tablespoons water to a boil in a small saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 248 degrees on an instant-read thermometer. Raise mixer speed to medium high; beat until egg whites have formed almost-stiff peaks. With mixer running, slowly pour in syrup; beat until mixture has cooled and stiff, glossy peaks have formed, about 4 minutes. Set meringue aside.
• Stir mascarpone in a large nonreactive bowl with a rubber spatula until smooth. Fold in lemon curd and lemon zest. Fold in meringue.
• Pulse berries and remaining 2 tablespoons sugar in a food processor until berries are broken up but not smooth. Fold into lemon mixture, leaving it slightly swirled. Freeze until slightly firm, about 20 minutes. Use immediately.

LEMON NOUGAT SEMIFREDDO

Steps:

• Process the ricotta and sugar in a food processor until smooth.
• Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
• Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.

MINI LEMON POPPY SEED SOUR CREAM SEMIFREDDO CUPCAKES

Steps:

• In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.
• In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.
• To serve, peel away the paper liners and garnish with remaining lemon zest.