Lemon Semifreddo with Coffee Syrup
A layer of dark coffee syrup conceals a tangy sweet lemon base. Garnish with a knotted strip of lemon peel.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 152 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 22 g |
| fibre | trace |
| chol | 70 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 8% |
| vit C | 7% |
| folate | 4% |
-
2 egg yolks
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) finely grated lemon rind
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) pasteurized egg whites
1/2 cup (125 mL) whipping cream
Coffee Syrup:
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) water
2 tsp (10 mL) instant coffee granules
Preparation:
In heatproof bowl over saucepan of simmering water, whisk together egg yolks, 1/3 cup (75 mL) of the sugar and lemon rind and juice; cook, whisking constantly, until mixture can mound on spoon and any foam subsides, about 3 minutes. Place plastic wrap directly on surface; refrigerate until at room temperature, about 15 minutes.
In bowl, beat egg whites until soft peaks form; beat in remaining sugar, in 2 additions, until stiff peaks form. Set aside. ¡In separate bowl, whip cream; fold into lemon mixture. Fold one-quarter of whites into lemon mixture; fold in remainder. Pour into 8 espresso cups, smoothing tops. Cover with plastic wrap; freeze until solid, at least 8 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 5 days.)
Coffee Syrup: In small saucepan, bring sugar, water and coffee granules to boil, stirring; boil, stirring, until syrupy, about 2 minutes. Refrigerate until cool. (Make-ahead: Refrigerate in airtight container for up to 5 days.) To serve, pour 2 tsp (10 mL) over each semifreddo.
In bowl, beat egg whites until soft peaks form; beat in remaining sugar, in 2 additions, until stiff peaks form. Set aside. ¡In separate bowl, whip cream; fold into lemon mixture. Fold one-quarter of whites into lemon mixture; fold in remainder. Pour into 8 espresso cups, smoothing tops. Cover with plastic wrap; freeze until solid, at least 8 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 5 days.)
Coffee Syrup: In small saucepan, bring sugar, water and coffee granules to boil, stirring; boil, stirring, until syrupy, about 2 minutes. Refrigerate until cool. (Make-ahead: Refrigerate in airtight container for up to 5 days.) To serve, pour 2 tsp (10 mL) over each semifreddo.
Source
Canadian Living Magazine: January 2007
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