Delightfully refreshing lemon and mint semifreddo, the ideal recipe for hot summer days. Its fresh taste and intoxicating aroma make it the perfect dessert to end a dinner with friends. Beautiful lemon single portions with a mint insert.
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- Difficulty: Medium
- Cost: Cheap
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
LEMON AND MINT SEMIFREDDO
- 8 oz all-purpose flour
- 10 tbsp butter
- Half vanilla pod
- 2/3 cup powdered sugar
- 1 pinch salt
- 3 egg yolks
- 1/4 cup sugar
- 2 lemons
- 1 tsp water
- 0.14 oz gelatin sheets
- 4 tbsp milk
- 7 oz heavy cream
- 1/4 cup mint syrup
- 1/4 cup milk
- 0.07 oz gelatin sheets
LEMON AND MINT SEMIFREDDO
SABLÉ PASTRY
In the bowl of a stand mixer, add the flour, vanilla, and butter, mixing with the paddle attachment until you get a sandy consistency. At this point, add the powdered sugar and salt. Continue mixing, form a dough and let it rest covered with plastic wrap for at least 10/12 hours in the refrigerator. If you don’t have that much time, an hour will suffice.
After resting, roll out the pastry to a thickness of 0.08 inches and cut it with round cookie cutters.
Bake on perforated mats or simply on a tray lined with parchment paper for about 10/12 minutes at 350°F, static oven. Store in a tin box until use.
MINT INSERT
Prepare the mint inserts which need to be set and then frozen before being inserted into the single portions.
Soak the gelatin in cold water for about ten minutes. Heat the milk without bringing it to a boil and dissolve the squeezed gelatin in it. Mix and add the mint syrup. Wait until it cools slightly then pour the liquid into molds. Consider that the molds should be smaller than the mold in which we will make our single portion. Let them cool at room temperature, then chill them first in the fridge and then move them to the freezer or deep freeze.
When the pastry discs are ready and the mint inserts are solidified, we can proceed to prepare the lemon mousse.
LEMON MOUSSE
Soak the gelatin in cold milk for at least 10 minutes.
In a saucepan, place the filtered lemon juice, water, and sugar and cook until the sugar completely dissolves.
In a bowl, place the egg yolks, whisk them with electric beaters while gradually adding the boiling syrup.
In a saucepan, add a tablespoon of water, heat it, and dissolve the squeezed gelatin in it. Add the gelatin to the whipped eggs.
Semi-whip the cream and fold it into the eggs, mixing from bottom to top with a spatula.
Pour the mousse into your chosen molds, filling 1/3, add the mint insert and cover with more mousse up to the edge. Place in the refrigerator to set and then transfer to the freezer.
Once frozen, remove them from the molds and place each single portion on a sablé pastry disc, arrange on plates or trays, and finish decorating as desired.
