Lemongrass Semifreddo with Coconut Bubbles and Black Sesame Seed Glass

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place a sheet of acetate on a cutting board and freeze.
  2. Line a half sheet pan with a nonstick rubber mat. Place a 25 cm / 10 in by 38 cm / 15 in by 2.5-cm / 1-in Plexiglas frame inside the sheet pan and freeze.
  3. Pour the semifreddo base into the frozen sheet pan.
  4. Line a half sheet pan with a nonstick rubber mat and freeze.
  5. Once the semifreddo has hardened, flip it onto the frozen cutting board.
  6. Dip a slicing knife into very hot water and cut into rectangles 3.75 cm / 1.5 in by 10 cm / 4 in.
  7. Transfer the pieces to the frozen sheet pan as soon as they are cut.
  8. Once all the semifreddo is cut and hardened, transfer to an airtight container. Reserve frozen until needed. Discard after 3 days.
  9. Place a semifreddo rectangle on the plate. Torch it for 2 or 3 seconds to smooth out the surface and evaporate any frost accumulation.
  10. Temper for 3 to 4 minutes.
  11. Spoon a mound of coconut bubbles on top of the semifreddo.
  12. Place the sesame glass on top of the bubbles and serve immediately.

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