Meyer Lemon and Spanish Almond Semifreddo

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth.

2. 2

   Pour the Meyer lemon zest into mixer and mix lightly.

3. 3

   Meanwhile grind the almonds in the food processor or multi-food chopper.

4. 4

   Pour the almonds into the egg and sugar mixture and mix lightly.

5. 5

   In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks.

6. 6

   When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously.

7. 7

   Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.

8. 8

   Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.

* Per serving · 4 servings · Values may vary.