Monday, July 26, 2010

Lemon Semifreddo

Dessert for 25 - 30 people.  A quart and a half or thereabouts of whipping cream plus the juice and grated rind of a dozen or so lemons, sugar, toasted almonds, and twenty one egg yolks cooked to thicken.
The lemon, egg, sugar mixture gets folded into more whipped cream than is probably legal in some states, then poured into a container lined with plastic wrap and sprinkled with toasted almonds.
I made it Friday afternoon so it would be good and frozen to take to the party Saturday night.

The frozen delights traveled to the party -- an hour away -- in a cooler with ice. When I removed the aluminum foil, a good bit of the delicious stuff had stuck to it.

Never fear! Our hostess (the one who'd requested this particular dessert in the first place) knew what to do!
The lemon semifreddo was served topped with blackberries and on a hot summer evening, it was a Big Hit.

If you're interested, the original recipe (serving 8-10) is HERE. (I tripled it.)

 
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17 comments:

Victoria said...

Oh, oh, oh, that looks delicious! Thanks for posting the link to the smaller recipe.

Bernie said...

It does look really good.....Hugs

Martin H. said...

Who could let anything so delicious go to waste. Your hostess had the right idea!

Pat in east TN said...

I love how your hostess handled the problem! LOL

This sounds delicious and especially with the weather we've been having ... thanks for the recipe!

Brian Miller said...

oh the add of the blackberries put me over the edge...mmm...i would have been right there with the host...smiles.

willow said...

Oh, she's got the right idea! Mmm!

Carol@ Writers Porch/ Book House said...

UMM UMM GOOD she says!

Elora said...

Aaaahhh! What a wonderfully delicious way to use all that extra whipping cream (you'll soon have!) from Marigold! Me, too!! (from Marigold!) Thank you for this delightful recipe!

Elora

NCmountainwoman said...

I'm definitely going to try that. I love desserts that are refreshing and taste light even when they are loaded with calories. As far as I'm concerned that's what makes it "dessert." Thank goodness we have no legal limits on whipped cream here!

Tipper said...

Sounds yummy-and perfect for this heat we've been having.

Star said...

My God, you don't do things by halves, do you Vicki! That dessert looks delicious, by the way. Now I'm going to go back and look at the recipe because I might just give it a go. I do a something similar with blackcurrants, which are very popular over here. They are a bit sharper than blueberries but are more popular to our English taste.
Blessings, Star

Merisi said...

You are one brave, hard working soul!
(Why is it that my fingers are sticking to the touchpad? Oh well, it looks so finger licking good, I couldn't help it!)

Deanna said...

That does sound delicious - especially as the temperatures and himidity sore together. I would have done the same thing as your hostess. Thanks for the recipe link.

FOLKWAYS NOTEBOOK said...

Vicki -- lovely desert. I am not much of a cook or baker but I appreciate lovely deserts and all food from scratch.-- barbara

Vicki Lane said...

This would be a snap to make in the original recipe. By tripling it, everything took MUCH longer -- all those lemons to squeeze and grate, plus cooking the lemon/egg yolk part took a LONG time.

It's so good -- I wish I had some right now. Only a serving or too was left when the party ended and I (quite nobly) left them with our hostess.

pat said...

sounds yummy!..I downloaded Signs in the Blood to my cell phone kindle to day so I can read at work in my slow moments!! :O...and just wanted you to know I am loving it! I got to read the forst 2 chapters for free and couldn't wait to access the whole book. looking forward to reading more of them!

Vicki Lane said...

Great, Pat! I'm glad you're enjoying it!