|
Lemon Semifreddo with Vodka Syrup
(Serves 4)
(Courtesy of Delicious Magazine)
Ingredients
Lemon Semifreddo
½ cup (110g) caster sugar
Finely grated rind of 1 lemon, plus ⅓ cup (80ml) lemon juice
4 egg yolks
1 cup (250ml) pure (thin) cream
Vodka Syrup
1 cup (220g) caster sugar
¼ - ⅓ cup (60- 80 ml) vodka, to taste
Zest of 1 lemon, plus 100ml lemon juice
Method
Boil the sugar, lemon rind and juice in a saucepan over medium-high heat for 8 - 10 minutes until it reaches 10ºC on a sugar thermometer or until syrupy.
Meanwhile, using an electric mixer, beat the egg yolks for 5 - 6 minutes until light and creamy. With the motor still running pour sugar syrup into the yolks. Whisk for 8 - 10 minutes until cool. In a separate bowl whip the cream to soft peaks, then fold into the lemon syrup mixture until well combined.
Pour the mixture into 4 x 150ml dariole moulds, then cover and freeze for at least 4 hours or overnight.
For syrup, place all ingredients in a pan and bring to the boil over medium high heat. Simmer for 5 minutes until slightly thickened, then allow to cool completely.
To serve, dip bases of moulds in warm water for a few seconds, then turn out onto a plate. Pour over cooled vodka syrup and serve immediately. | 
