Semifreddo with Lemon Curd, Meringue and Pistachio - Semifreddo med lemon curd, maräng och pistagemandel

SEMIFREDDO WITH LEMON CURD, MERINGUE

AND PISTACHIO

Semifreddo med lemon curd, maräng och pistagemandel

Serves 4

4 eggs

1 pinch salt

0.6 cup powdered sugar

grated zest from 1 lemon

fresh juice from 1 lemon

1.6 cups heavy cream

0.3 cup pistachios, peeled

(or whatever it's called)

0.4 cup lemon curd

3½ oz mini meringue drops

or lightly crushed meringues

Decoration:

4.4 oz raspberries

0.2 cup pistachios

lemon balm

Separate the eggs. Beat the whites with a pinch of salt to a stiff foam in a completely dry and clean bowl. Beat egg yolks and powdered sugar until really fluffy. Scrub the lemon and grate the zest. Mix zest and juice into the egg yolk batter.

Beat the cream until fluffy and gently blend in the cream and egg whites in the egg yolk batter. Roughly chop the pistachios and blend them in. 

Alternate the batter with lemon curd and meringues in a bowl that can take 8 cups. Cover with a lid or with aluminum foil and leave in the freezer for about 6 hours. Scoop up the ice cream in serving glasses and decorate with raspberries, roughly chopped pistachios and lemon balm.

Enjoy!

Bella