Citrus Semifreddo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
  • Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
  • Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
  • Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
  • Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
  • Set the bowl of custard into another bowl of ice water to cool completely.
  • Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
  • Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
  • Spoon the mixture into the prepared loaf pan.
  • Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
  • Unfold the plastic wrap.
  • Invert the semifreddo onto a platter and peel of the plastic wrap.
  • Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.
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