1 ¾cupheavy creamchilled or pre-made whipped cream
¾cupsliced toasted almonds
Equipment
1 9"x5" Loaf Pan Used to set and shape the semifreddo.
1 Saucepan You'll need a small saucepan to make the lemon curd mixture.
1 Candy Thermometer optional. While optional, a candy thermometer can help monitor the temperature of the lemon curd mixture to achieve the best results.
1 Fine mesh sieve Essential for straining the lemon curd to remove any lumps or impurities.
1 electric mixer Used to beat the lemon curd until it becomes cooled and fluffy. It's also helpful to whip the heavy cream.
1 Rubber Spatula It’s a handy tool for folding the ingredients together gently and thoroughly.
1 Large bowl For whipping the heavy cream.
Instructions
Prepare a 9x5-inch loaf pan by lining the bottom with parchment paper and adding a strip of parchment paper around the edges. Set it aside.
In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and salt. Heat over medium-low heat, whisking constantly until the mixture thickens. If you have a candy thermometer, insert it into the mixture and remove it from the heat when it reaches 170 degrees F or 77 degrees C (this should take about 4 minutes).
Remove the lemon curd from the heat and stir in the vanilla extract. Then strain the lemon curd through a fine mesh sieve and put it into the bowl of an electric mixer. Now, beat the curd until it’s cool and becomes very fluffy.
In a separate bowl, use an electric mixer or whisk to whip the heavy cream until stiff peaks form.
Use a rubber spatula to gently fold the cooled lemon curd into the whipped cream.
Pour the lemon cream into the prepared loaf pan and smooth the top.
Sprinkle the top with sliced almonds, pressing them gently onto the surface. This will create the semifreddo "crust."
Wrap the loaf pan completely with plastic wrap and freeze the semifreddo for at least 8 hours, or overnight if possible.
Once frozen, remove it from the freezer and take off the plastic wrap. Then run a sharp knife around the edges of the loaf pan between the parchment paper and the pan. Now, flip the dessert onto a serving tray or plate.