Lime Semifreddo (Video)
Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb
Pastry Chef Georgia Wodder of Al Coro | New York
“This lime zest-fennel semifreddo combines the sweet, herbaceous notes of fennel with the aromatics of The Perfect Puréee Lime Zest. The lime sauce brings in a punch of acidity, and the graham cracker crumb and lime meringue add satisfying textures to bring the dish together.” - Pastry Chef Georgia Wodder
INGREDIENTS
Fennel Cream:
300 grams heavy cream
75 grams fennel fronds
10 grams fennel seeds
Semifreddo:
75 grams crème fraîche
20 grams The Perfect Purée Lime Zest
½ teaspoon salt
65 grams sugar
25 grams lime juice
85 grams egg yolks
Lime Sauce:
42 grams sugar
7 grams cornstarch
110 grams lime juice
30 grams The Perfect Purée Lime Zest
¼ teaspoon salt
Lime Meringue:
100 grams egg whites
220 grams sugar
30 grams The Perfect Purée Lime Zest
1 teaspoon salt
Graham Cracker Crumb:
125 grams all purpose flour
50 grams whole wheat flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
113 grams butter, softened
75 grams dark brown sugar
22 grams honey
½ teaspoon vanilla extract
METHOD
For the Fennel Cream:
In a saucepan over medium heat, bring all ingredients to a boil. Remove from heat and blend with an immersion blender. Set aside and let sit 30 minutes at room temperature. Strain into an airtight container and refrigerate.
For the Semifreddo:
In the bowl of a stand mixer fitted with a whisk attachment, combine crème fraîche and 175 grams Fennel Cream. Mix until medium peaks form. Add lime zest purée and salt. Mix until combined. Refrigerate. In a saucepan over medium heat, combine sugar and lime juice. Cook until the mixture reaches 240°F. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, add egg yolks. Mix on medium speed until medium peaks form. Slowly stream in sugar mixture. Continue mixing until mixture cools. Remove whipped fennel cream from refrigerator and fold in whipped egg yolk mixture. Pour into desired silicone molds. Freeze.
For the Lime Sauce:
In a bowl, whisk to combine sugar and cornstarch. Set aside. In a separate bowl, whisk to combine lime juice and 40 grams water. Slowly stream in sugar mixture, whisking constantly to remove any lumps. Transfer mixture to a saucepan over medium heat. Bring to a boil for 45 seconds. Remove from heat and stir in lime zest purée and salt. Let cool.
For the Lime Meringue:
In a saucepan, add sugar and cover with enough water to create a wet sand consistency. Cook over medium heat until the mixture reaches 240°F. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, mix egg whites until light and frothy. Slowly stream in warmed sugar mixture. Mix to combine and until mixture is cooled. Add lime zest purée and salt. Mix to combine. Transfer mixture to a piping bag and refrigerate.
For the Graham Cracker Crumb:
Heat oven to 350°F. In a bowl, combine flours, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, and honey. Mix until well combined. Add flour mixture and vanilla extract. Continue mixing on medium speed until well combined. Transfer dough to a floured work surface and roll into a thin sheet. Break into bite-sized pieces. Transfer pieces to a parchment-lined sheet tray and bake until golden brown. Let cool. Transfer to a food processor and pulse until a fine crumb is formed.
To Assemble and Serve:
To the center of a serving plate, place 1 heaping tablespoon Graham Cracker Crumb. Top with Semifreddo. Spoon 1 tablespoon Lime Sauce over the Semifreddo, then pipe with Lime Meringue. Using a blowtorch, torch the Lime Meringue to scorch.
