Lemon Tartufo Recipe
Lemon semifredo, lemon sabayon
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Ingredients
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Lemon Tartufo Ingredients
Method
Preparation Directions
- 1
Prepare the Sabayon
In a heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale, about 8-10 minutes. Remove from heat and let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream to medium peaks. Gently fold the whipped cream into the cooled lemon sabayon until well combined.
- 3
Combine and Freeze
Fold in a pinch of salt and the vanilla extract. Next, in a serving glass or bowl, layer the lemon cream mixture with scoops of lemon sorbet. Freeze for at least 4 hours or until firm.
- 4
Serve
Once set, remove from the freezer and let sit for a few minutes before serving. Garnish with fresh mint leaves if desired.
