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Farm Fresh Markets Winter 2005

Restaurant ZoŽ
2137 Second Ave
Seattle, WA 98121
(206) 256-2060

 

Lemon Semifreddo with Candied Kumquats
Chef Andrea Terrenzio of Restaurant ZoŽ - 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




   Published: March 2005
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