Lemon Semifreddo with Almond Crumble
Ingredients
- 4 eggs
- 2 egg yolks
- 1 1/2 cups caster sugar
- 1/2 cup lemon juice
- 1 Tbsp finely grated lemon zest
- 600mL Bulla Thickened Cream
- 150g almond thins biscuits
- 1/2 cup slivered almonds
- 50g butter, cubed and softened
- 1/4 cup brown sugar
to serve
- blueberries or other fresh berries
Cooking Directions
- Place eggs, yolks, sugar and lemon juice and zest in a heatproof bowl. Whisk over a simmering water bath, ensuring bowl does not touch water. Continue mixing until mixture doubles in volume and has thickened. Allow to cool and refrigerate covered until chilled.
- Using electric beaters, whip Bulla Thickened Cream until firm peaks form. Gently fold through the chilled lemon mixture a little at a time until all is incorporated and mixed through.
- Pour mixture into a cling wrap lined 26x8cm loaf pan, 7cm deep. Cover well with plastic wrap and freeze until firm, approx. 4-6 hours.
- Preheat oven to 200°C (180°C fan-forced).
- For the crumble, process biscuits and almonds together until a coarse crumb is formed. Place in a bowl with the butter and sugar and mix with your hands to form clumps. Spread over a lined oven tray and bake for 8 minutes until crunchy. Set aside to cool.
- To serve, slice semifreddo and serve on plate with crumble mixture and fresh berries.
- Tip: Semifreddo will keep for several weeks, well wrapped in the freezer.