Culinary Institute of America

Lemon Semifreddo

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 12

Method

  1. Prepare ten 2-in/5-cm-high, 2-in/5-cmdiameter PVC molds with acetate sheets by wrapping an acetate sheet around the center of the PVC mold.
  2. Whip the heavy cream to soft peaks. Reserve under refrigeration, covered.
  3. Bloom the gelatin sheets in cold water in a small bowl for about 5 minutes or until they become pliable.
  4. Place the egg yolks and