Lemon And Black Pepper Semifreddo Full Recipe

So as you can see the way that I am going to be displaying recipes is a little odd. It may look like I have made the same blog post twice however, that is as I'm only providing recipes on here for creations that I am completely happy with. So if you're looking for true and tested recipes as opposed to just testing updates then the tested recipes area is the place to go! With that being said here is my new recipe so you can make it at home.

Recipe (Makes 3-4)

Ingredients

4 Large eggs

1/2 cup caster sugar

2 and a half teaspoons vanilla extract

1/2 teaspoon cream of tartar

1 cup cold double cream

1 lemon (just the zest)

4 teaspoons black peppercorns (cracked)

4 tablespoons lemon extract

8 ginger biscuits

4 teaspoons unsalted butter (melted)

Method

1. Crush the ginger biscuits into small pieces and mix in a ratio of 2 biscuits to 1 teaspoon of butter in each glass. Mix until a crumb or crumbly base is formed and lightly press down. Then place in the freezer until needed.

2. Place the egg yolks, 1/4 cup of sugar, vanilla extract, lemon extract and 3 tablespoons of the black peppercorns into a bowl. Beat these for 2-3 minutes until lighter and thickened slightly.

3. Place this mixture in a bowl over simmering water and beat for a further 4-5 minutes until the mixture is thickened further, (close to that of a thin custard), heated through and slightly larger in volume. Be careful to not have the bowl over boiling water or have it in direct contact with the water as both of these can cause the eggs to solidify.

4. Take off the heat and beat for a further one minute then leave to cool.

5. To another bowl add 1/3 of the egg whites, the other 1/4 cup of sugar, and the cream of tartar. Whip this until firm peaks form (until when the whisk is lifted out the peaks don't fall back into the mixture, but do fold back downwards at the tip). Fold this into the yolk mixture.

6. Pour the double (or heavy cream) into another bowl and whisk until soft peaks form (peaks that hold their shape but fold completely over and do not fall back into the mix). Then fold this mixture slowly into the now mixed yolk and white mixtures. Once combined add the remaining teaspoon of black pepper.

7. Pour this onto the biscuit crumb and grate lemon zest over the top before returning to the freezer for at least 2-3 hours before serving.

8. Enjoy! This is my first recipe posted and my first recipe that I've been happy enough with to post, so I'm really proud of it! I hope you like it!

Signed A Shipwrecked Coffee Addict