Photo: Line Thit Klein
Semifreddo is a half-frozen ice cream dessert and a favorite of mine. As many of my dessert darlings: wonderfully easy-peasy to create and divine in taste. I made this semifreddo for the Danish magazine “Alt for damerne” a few years back and felt like sharing it with you now. It is filled with a million vanilla-dots and has a delicious tanginess from the lemon zest that compliments the aromatic almond macaroons. The baked nectarines are both beautiful in color and in their taste and match perfectly with the rich semifreddo.
Semifreddo with lemon, almond macaroons and baked nectarines
250 ml heavy cream
3 egg yolks
85 g sugar
1 vanilla pod, the seeds
3 egg whites
The zest from 1 organic lemon
60 g almond macaroons, roughly crumbled
3 tbsp demerara sugar
In a bowl whisk the cream until soft peaks form. In another bowl whisk the egg yolks with half of the sugar and the vanilla seeds. Then in a third bowl whisk the egg whites with the rest of the sugar until a meringue is formed. Carefully fold the meringue into the egg yolks and then fold in the lightly whipped cream. Finally add the lemon zest and macaroons and pour the cream into an airtight container. Freeze for at least 4 hours.
Cut the nectarines into slices. Place them in a baking dish. Sprinkle with demerara sugar and bake in the oven for about 20 minutes at 190 degrees Celsius. Cool down and enjoy them together with the semifreddo.