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Agrumi semifreddo

Agrumi is Italian for citrus fruits, and this semifreddo is fragrant with lemon and orange rind.

You'll need

700 ml milk 425 ml pouring cream 9 egg yolks 180 gm caster sugar Finely grated rind of 2 lemons and 1 orange 425 ml thickened cream   Candied lemon and orange 1 each orange and lemon, thinly sliced 330 gm (1½ cups) caster sugar 1 tbsp orange juice


  • 01
  • For candied lemon and orange, blanch citrus slices three times, changing water each time. Drain well. Meanwhile, bring sugar and 375ml water to the boil in a wide saucepan. Add citrus slices and cook over low heat until translucent (45 minutes-1 hour). Add juice, transfer to a non-reactive container and cool.
  • 02
  • Bring milk and pouring cream just to the boil in a saucepan over medium-high heat.Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk mixture over yolks then return to pan, stirring over low heat until thick (5-10 minutes). Cool over ice, add lemon and orange rinds, churn in an ice-cream machine until semi-frozen.
  • 03
  • Meanwhile, whisk thickened cream to soft peaks, then fold through semi-frozen mixture. Transfer to a 2-litre rectangular tin lined with plastic wrap, freeze until firm (2-4 hours). Dip in hot water to remove semifreddo, slice and serve with candied lemon and orange.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Mar 2011

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