Lemon Almond Semifreddo

Lemon zest, toasted almonds, and crunchy amaretti cookies are the flavoring for this gorgeous dessert, a kind of frozen mousse that is perfect for a party, since it can be made ahead of time. It’s called semifreddo, meaning “half cold,” because the whipped cream and egg whites keep it light and airy rather than frozen solid. The texture is enhanced by the addition of the crushed cookies and nuts.

There are many ways to vary this semifreddo, with chocolate cookies, hazelnuts, and orange zest, for example. Or change its appearance by freezing the mixture in a cake pan, bowl, or pretty mold, or make individual servings in custard cups. Instead of the fresh strawberries, serve the semifreddo with a caramel, chocolate, or fruit sauce.

SERVES: 8

INGREDIENTS:

• 2 cups heavy cream
• 1 cup confectioners’ sugar
• 1 teaspoon grated lemon zest
• ⅛ teaspoon ground cinnamon
• 4 large egg whites
• ½ cup sliced almonds (with skins), toasted
• 1 cup coarsely crushed amaretti cookies
• Strawberries for garnish

INSTRUCTIONS:

1. Line a 6-cup loaf pan or other mold with plastic wrap, leaving a 2-inch overhang all around. Chill the pan in the freezer.
2. In a large chilled bowl, using chilled beaters, whip the heavy cream with an electric mixer until it thickens slightly.
3. Add the confectioners’ sugar to the whipped cream and continue whipping until soft peaks form when the beaters are lifted (around 4 to 5 minutes).
4. Beat in the grated lemon zest and ground cinnamon.
5. In a separate medium bowl, whip the egg whites with clean beaters until soft peaks form.
6. Scoop about one quarter of the whipped cream into the bowl with the egg whites and fold gently with a rubber spatula until blended.
7. Pour the mixture over the remaining whipped cream and fold it all together.
8. Sprinkle ¼ cup of the sliced almonds and all of the coarsely crushed amaretti cookies over the mixture, then fold until blended.
9. Scrape the mixture into the prepared pan, smoothing the top.
10. Cover the pan and freeze for at least 8 hours, or overnight, until firm.
11. To serve, unmold the semifreddo onto a serving dish by lifting it out using the plastic wrap overhang.
12. Peel off the plastic wrap and sprinkle the remaining ¼ cup of sliced almonds over the top.
13. Cut the semifreddo into slices and garnish with strawberries.

SERVING SUGGESTIONS:

• Serve it as is: Slice the Lemon Almond Semifreddo and serve it on individual dessert plates. The creamy texture and refreshing lemon flavor are delightful on their own.
• Garnish with fresh berries: Add a pop of color and freshness by garnishing each slice of semifreddo with a handful of fresh berries such as strawberries, raspberries, or blueberries. The berries complement the lemon and almond flavors beautifully.
• Drizzle with lemon syrup: Prepare a simple lemon syrup by combining fresh lemon juice and sugar in a saucepan, heating it until the sugar dissolves and the mixture thickens slightly. Drizzle the syrup over the plated semifreddo slices for an extra burst of lemony sweetness.
• Serve with toasted almonds: Toast some sliced almonds in a dry skillet until golden brown and fragrant. Sprinkle a handful of the toasted almonds over each slice of semifreddo for added crunch and nutty flavor.
• Pair with lemon curd: Serve the Lemon Almond Semifreddo with a dollop of tangy lemon curd on the side. The combination of the creamy semifreddo and the zesty curd creates a delightful contrast of flavors and textures.
• Decorate with whipped cream: Pipe or spoon some lightly sweetened whipped cream onto each plate alongside the semifreddo slices. The billowy whipped cream adds a touch of elegance and richness to the dessert.