LEMON SEMIFREDDO WITH RASPBERRY SAUCE

Chef Andrea Terrenzio of Restaurant Zoë - Seattle, WA
Adapted by StarChefs

As it was summer I did not use the tuiles - too hot for baking, but I have included the recipe if you choose to use it.

Semifreddo:
2 ¼ cups heavy cream
Zest of 2 lemons, in strips
1 egg
5 egg yolks
1 ¼ cups sugar
1 cup lemon juice
2 egg whites
Pinch of salt
3 ounces sugar

Raspberry Sauce (The Cake Bible)

Lemon tuile:
1 ounce butter, melted
Zest of 1 lemon, minced
1 ½ ounces honey
2 ounces confectioner’s sugar, sifted
2 ½ ounces flour
Pinch of salt
1 ½ ounces egg whites


For semifreddo:
Combine cream and lemon zest in small saucepan. Scald and remove from heat. Steep 10 minutes, discard lemon zest, and chill thoroughly.
In small bowl, whisk together egg, egg yolks, and sugar, then whisk in lemon juice. Transfer to small saucepan and, stirring frequently, bring to boil. Cook 2 minutes. Refrigerate immediately.
When lemon cream and curd are cold whip cream to medium peaks and fold in lemon curd.
In electric mixer with whisk attachment, combine egg whites and salt. Whip on medium speed until small bubbles form. Increase speed to high, gradually adding sugar, and beat until stiff and glossy. Fold 1/3 of lemon mousse into egg whites, then fold all of that mixture back into mousse. Pipe into serving dishes, and freeze 4 hours or up to 3 days.

For lemon tuile:
Preheat oven to 325°F. Stir ingredients together in order given, until smooth. Refrigerate. Using small offset icing spatula, spread desired shapes in thin even layer onto Silpat. Bake 8-12 minutes or until golden brown. Loosen tuiles from Silpat with offset spatula and shape into curls or cones, if desired, while still warm. Store in airtight container at room temperature up to 2 days. Refrigerate unused batter up to 2 weeks.

To serve:
Remove semifreddo from freezer. Thaw a few minutes. Top with raspberry sauce and tuiles if using. Yield: 6-8 Servings