White Chocolate and Meyer Lemon Semifreddo with Vanilla-Poached Berries | Louisiana Kitchen & Cultur
louisiana.kitchenandculture.com
White Chocolate and Meyer Lemon Semifreddo with Vanilla-Poached Berries Recipe and photograph courtesy of Chef John Besh, reprinted from My New Orleans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisiana.kitchenandculture.com.
Cooking tools:
- Stand mixer
- Mold
- Fine-mesh sieve
- Saucepan
- Whisk
- Cup
- Mixing bowl
- Spatula
- Plastic wrap
- Freezer
- Refrigerator
- Oven
- Stove
- Rolling pin
- Cookie cutter
- Baking sheet
- Paring knife
- Microplane
- Citrus press
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 envelope unflavored gelatin
- 1 cup milk
- 1 vanilla bean
- 1½ cups white chocolate
- 1½ cups heavy cream
- 3 Mayer or revular lemons, zested and juiced
- 1 cup sugar
- zest of 1 lemon
- 2 vanilla beans, split
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup strawberries
- 1½ cups powdered sugar, plus more for dusting
- 1½ cups ground almonds
- 1 teaspoon salt
- 2 cups unsalted butter, softened
- 2 eggs
- Zest of 2 lemons
- 3 cups all-purpose flour, sifted
- 6 small sprigs fresh mint
- 1 handful shaved white chocolate
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