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Francisco Migoya

Lemongrass Semifreddo

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Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

Semifreddo Base

  • 700 g / 1 lb 8.69 oz lemongrass
  • 2.53

Method

  1. Crush the lemongrass and combine with 1 kg / 2 lb 3.27 oz of the cream. Bring to a boil, cover, and steep for 2 hours, stirring occasionally.
  2. Strain out the lemong

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