Name: Agrumi semifreddo
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10
Ingredients: 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 caster sugar (1½ cups); 1 tbsp orange juice

Agrumi semifreddo

Australian Gourmet Traveller recipe for Agrumi semifreddo

Serves 10

Prep

25M

Cook

Total

1H 25M

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

Ingredients

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 caster sugar (1½ cups)

1 tbsp orange juice

Method

Main

1.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.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Alice Storey