Lemon Semifreddo with Summer Berries

By commercecook

Ingredients

• 1/2 cup sliced almonds, toasted
• 1 3/4 cups chilled heavy whipping cream
• 1 1/4 cups sugar
• 7 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon plus 2 teaspoons finely grated lemon peel
• 1/4 teaspoon salt
• 4 cups mixed fresh berries

Preparation

Step 1

Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk sugar, egg yolks, lemon juice, lemon peel and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and an instant-read thermometer inserted into mixture registers 170 degrees, about 4 minutes. Remove bowl from over simmering water. Using an electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze until firm, at least 8 hours or overnight. Can be made 3 days ahead. Keep frozen.