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["Place finely diced preserved lemon in a sieve and rinse very very well under cold running water.", "Pat dry with paper towels.", "Place preserved lemon in a sauce pan with lemon zest, water and sugar.", "Cook over medium-high heat until sugar dissolves and syrup is clear.", "Drain through a sieve, retaining both syrup and solids.", "Beat the cream until just stiff.", "Set aside.", "In a clean bowl, beat the egg whites until frothy and just starting to mount.", "Drizzle in the syrup while running the mixer on medium-low.", "When the syrup is fully incorporated, turn speed up to high and beat until egg whites are glossy and doubled in volume, 5-6 minutes.", "Fold lemon solids carefully into egg whites, then fold in whipped cream.", "Line a loaf pan with 2 layers of plastic wrap, leaving some hanging over the edges, then gently spoon mousse into pan.", "Cover with overhanging plastic, and refrigerate at least 6 hours.", "Meanwhile, combine water, sugar and basil in a saucepan.", "Cook over medium-high heat until sugar is dissolved and syrup is clear.", "Cool to room temperature, then process in a blender until basil is shredded into fine flecks.", "When ready to serve, invert loaf pan onto a plate.", "Remove pan and plastic.", "Cut semifreddo into 1"" thick slices and drizzle with basil syrup to serve."]
