Semifreddo with limoncello

Ingredients for 4 servings:

• 2 lemons, untreated
• 2 sheets of gelatin
• 5 egg yolks
• 150 g sugar
• 4 cl liqueur (limoncello)
• 600 ml cream
• 300 g sugar
• 500 g strawberries or raspberries
• 30 ml liqueur (limoncello)
• ½ lemon(s), untreated
• Almond(s), sliced

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

delicious Italian dessert, especially for summer, can be prepared

Grate the lemon zest and squeeze out the juice. Soak the gelatin leaves in cold water. Whisk the egg yolks and sugar in a metal bowl over a pan of steam. The egg yolks should not get too hot; they should form a light set. Do not squeeze the gelatin; instead, heat it with the water in a small saucepan and dissolve it. Add the liquid gelatin to the warm egg yolk mixture and mix. Then stir in the grated lemon zest, lemon juice, and limoncello. Whip the cream until stiff and fold into the cooled egg yolk mixture. Then divide into portions and freeze immediately. For the sauce, place the sugar, berries, and limoncello in a blender. Squeeze half the lemon and add the juice. Blend all ingredients until smooth. Carefully remove the semifreddo from the molds. To do this, briefly dip the container in hot water and loosen the rim with a knife. Pour the sauce over the top. The dessert can now be decorated with other seasonal fruits and the almond flakes (briefly toasted in a dry pan beforehand).