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1
Put twenty 2 x 2-inch ring molds on a tray and put them in the freezer at least 1 hour before you start to make the semifreddo.
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2
Stir the tequila, Cointreau, simple syrup, and lime juice and zest together to make the margarita base.
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3
Measure 2/3 cup (drink the rest).
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4
Pour about 3 tablespoons of the margarita base into a small glass bowl and sprinkle the gelatin over the surface.
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5
Let sit for about 1 minute, then microwave for 45 seconds or heat gently in a small saucepan until melted.
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6
Put the egg, egg yolks, and sugar in the bowl of a standing mixer.
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7
Set the bowl over a saucepan of simmering watermake sure the bottom of the bowl doesnt touch the waterand whisk until the sugar is melted and the mixture is hot.
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8
Whisk in the gelatin.
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9
Move the bowl to the standing mixer fitted with the whisk and whisk at medium-high speed until the mixture is pale and light and the sides of the bowl are cool.
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10
In a separate bowl, whip the cream to medium peaks.
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11
Fold about half of the remaining margarita base into the eggs.
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12
Fold in half the cream, then repeat, folding in the remaining base and the cream, gently but thoroughly.
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13
Fill a pastry bag and pipe the semifreddo into the ring molds (see Note), leaving about 1/3 inch of headroom.
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14
Cover with plastic wrap and freeze for at least 2 hours before serving.
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15
Heat the oven to 375F or 350F on convection.
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16
Spray eight to nine 1-ounce aluminum timbale molds with cooking spray and coat them with sugar (vanilla sugar, page 185, would be best).
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17
Set the molds on a baking sheet.
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18
In a small bowl, rub the sugar, orange and lemon zests, and vanilla seeds (rinse, dry, and save the pod for another use) together with your fingers.
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19
Whisk the almond flour, cornstarch, and salt together.
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20
Put the egg and egg yolk in the bowl of a standing mixer fitted with the whisk.
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21
Whisk at medium speed until frothy.
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22
Add the sugar mixture and beat at medium-high speed until light and doubled in volume.
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23
Add the dry ingredients gradually, scraping the sides of the bowl as needed.
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24
Increase the speed to high and beat until the batter regains its original volume, about 3 minutes.
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25
You can prepare the batter about 2 hours in advance.
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26
Cover the bowl with plastic wrap and refrigerate it right away.
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27
If youve made the batter in advance, whisk it again on high speed for about a minute.
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28
Fill a pastry bag and pipe the batter into the molds, filling them about two-thirds full.
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29
Bake until puffed, golden, and firm, about 11 minutes.
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30
Rotate the pan halfway through baking.
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31
Unmold the cakes right away.
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32
Youll need to nudge them out of the molds with a small knife.
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33
Serve them warm.
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34
Mix the orange zest and sugar together in a small bowl.
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35
Dip the tops of the warm sponge cakes into the sugar and set them on small plates.
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36
Garnish with the candied kumquats and lemon zest.
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37
Unmold the margarita semifreddos by rubbing each mold briskly between your palms and then pushing the semifreddo out of the mold.
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38
Add them to the plates.
