4 egg yolks
6 oz. granulated sugar (about 3/4 cup)
2 oz. filtered water (about 1/4 cup)
3 oz. fresh lemon juice (about 1/3 cup or 6 tablespoons)
Zest of one lemon – minced
½ tsp. vanilla extract
12 oz. whipping cream (about 1 1/2 cups)
4 oz. fresh boysenberries (about 3/4 cup)
4 oz. granulated sugar (about 1/2 cup)
½ tsp. corn starch
1 oz. filtered water (about 2 tablespoons)
Directions: 4 people
Whip cream to soft peaks. Refrigerate. Whip egg yolks to light and fluffy with a wisk or electric mixer.
In a small sauce pan, mix sugar and water and simmer to 250 degrees using a sugar thermometer. Whip water and sugar mixture slowly into the whipped egg yolks and continue whipping until it comes to room temperature. Wisk in lemon juice and vanilla. Fold in whipped cream. Portion into 4 bowls and freeze for 30 minutes.
Mix boysenberries and sugar together and simmer to
for 5 min. Mix corn starch and water and add to
boysenberries off the fire. Bring to simmer again until
the mixture thickens slightly. Refrigerate.
Leave semifreddo out of the freezer 10 minutes
before serving. Add compote and serve.