Chef Andrea Terrenzio of
Restaurant Zoë
- Seattle, WA
Adapted by StarChefs
Yield: 6-8 Servings
Ingredients:
Semifreddo:
- 2 ¼ cups heavy cream
- Zest of 2 lemons, in strips
- 1 egg
- 5 egg yolks
- 1 ¼ cups sugar
- 1 cup lemon juice
- 2 egg whites
- Pinch of salt
- 3 ounces sugar
Kumquats:
- 8 ounces fresh kumquats
- 1 cup sugar
- 2 cups water
Lemon tuile:
- 1 ounce butter, melted
- Zest of 1 lemon, minced
- 1 ½ ounces honey
- 2 ounces confectioner’s sugar, sifted
- 2 ½ ounces flour
- Pinch of salt
- 1 ½ ounces egg whites
Method:
For semifreddo:
Combine cream and lemon zest in small saucepan. Scald
and remove from heat. Steep 10 minutes, discard lemon zest, and
chill thoroughly.
In small bowl, whisk together egg, egg yolks, and sugar, then
whisk in lemon juice. Transfer to small saucepan and, stirring
frequently, bring to boil. Cook 2 minutes. Refrigerate immediately.
When lemon cream and curd are cold whip cream to medium peaks
and fold in lemon curd.
In electric mixer with whisk attachment, combine egg whites and
salt. Whip on medium speed until small bubbles form. Increase
speed to high, gradually adding sugar, and beat until stiff and
glossy. Fold 1/3 of lemon mousse into egg whites, then fold all
of that mixture back into mousse. Pipe into serving dishes, and
freeze 4 hours or up to 3 days.
For kumquats:
Trim stems from kumquats and quarter, removing as many seeds as
possible. Simmer gently with sugar and water until fruit is translucent
and syrup has thickened.
For lemon tuile:
Preheat oven to 325°F. Stir ingredients together in order
given, until smooth. Refrigerate. Using small offset icing spatula,
spread desired shapes in thin even layer onto Silpat. Bake 8-12
minutes or until golden brown. Loosen tuiles from Silpat with
offset spatula and shape into curls or cones, if desired, while
still warm. Store in airtight container at room temperature up
to 2 days. Refrigerate unused batter up to 2 weeks.
To serve:
Remove semifreddi from freezer. Thaw a few minutes. Top each semifreddo
with 1 spoonful candied kumquats and garnish with tuiles.
Wine pairing:
A fun Moscato d’Asti such as the Michele Chiarlo “Nivole”
Moscato d’Asti 2003
