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Lemon semifreddo with vodka syrup

Lemon semifreddo with vodka syrup

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low Carb, Low cholesterol, Low fat
Course: Dessert
Favourite flavours: Saucy

INGREDIENTS

½ cup (110g) caster sugar
finely grated rind of 1 lemon
1/3 cup (80ml) lemon juice
4 egg yolks
1 cup (250ml) pure cream

Vodka syrup
1 cup (220g) caster sugar
¼ - 1/3 cup (60-80 ml) vodka
zest of 1 lemon
100ml lemon juice
METHOD

Boil the sugar, lemon rind and juice in a saucepan over medium-high heat for 8-10 minutes until it reaches 110°C on a sugar thermometer or until syrupy.

Using an electric mixer, beat the egg yolks for 5-6 minutes until light and creamy. With the motor still running pour sugar syrup into the yolks.

Whisk for 8-10 minutes until cool. In a separate bowl whip the cream to soft peaks, then fold into the lemon syrup mixture until well combined.

Pour the mixture into 4 x 150ml dariole moulds, then cover and freeze for at least 4 hours or overnight.

For syrup, place all ingredients in a pan and bring to the boil over medium high heat.

Simmer for 5 minutes until slightly thickened, then allow to cool completely.

To serve, dip bases of moulds in warm water for a few seconds, then turn out onto a plate.

Pour over cooled vodka syrup and serve immediately.

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