Preserved Lemon Semifreddo

Time

Prep 20 min · Cook 360 min · 380 min total

Difficulty

medium

1. 1

   Place finely diced preserved lemon in a sieve and rinse very very well under cold running water. Pat dry with paper towels.

2. 2

   Place preserved lemon in a sauce pan with lemon zest, water and sugar. Cook over medium-high heat until sugar dissolves and syrup is clear. Drain through a sieve, retaining both syrup and solids.

3. 3

   Beat the cream until just stiff. Set aside. In a clean bowl, beat the egg whites until frothy and just starting to mount. Drizzle in the syrup while running the mixer on medium-low. When the syrup is fully incorporated, turn speed up to high and beat until egg whites are glossy and doubled in volume, 5-6 minutes.

   6 min
4. 4

   Fold lemon solids carefully into egg whites, then fold in whipped cream. Line a loaf pan with 2 layers of plastic wrap, leaving some hanging over the edges, then gently spoon mousse into pan. Cover with overhanging plastic, and refrigerate at least 6 hours.

   360 min
5. 5

   Meanwhile, combine water, sugar and basil in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is clear. Cool to room temperature, then process in a blender until basil is shredded into fine flecks.

6. 6

   When ready to serve, invert loaf pan onto a plate. Remove pan and plastic. Cut semifreddo into 1" thick slices and drizzle with basil syrup to serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.