Lemon semifreddo with orange-carrot cream and white chocolate and lime ganache

Nicolas Guiet, l’U.Ni – Nantes

For 4

Ingredients :

Semifreddo
60 g (2 oz.) egg yolk
15 g (½ oz.)water
50 g (1.75 oz.) lemon juice
1 gelatin sheet
15 cl (5 fl. oz.) cream, whipped

White chocolate and lime ganache
40 g (1.4 oz.) white chocolate
30 g (1 oz.) heavy cream
65 g (2.3 oz.) heavy cream
1 lime

Orange-carrot cream
40 g (1.4 oz.) lime juice
45 g (1.6 oz.) egg
4 g (1¼ tsp.) cornstarch
45 g (1.6 oz.) sugar
½ gelatin sheet
115 g (4 oz.) unsalted carrot purée

Breton shortbread cookies

Step 1 : Prepare the lemon semifreddo: boil the sugar and water in a pan until the temperature reaches 121°C (250°F).

Step 2 : Use a stand mixer to beat the egg yolks while pouring in the hot syrup little by little. Blend vigorously so the mixture cools quickly.

Step 3 : Soften the gelatin sheet in cold water and then mix into the lemon juice. Then add the egg yolks, followed by the whipped cream in two batches.

Step 4 : Using a ring, spoon circles of the mixture on a baking sheet lined with parchment paper. Let set in the freezer.

Step 5 : Prepare the white chocolate ganache: heat 30 g (1 oz.) cream and pour it over the white chocolate. Whisk until smooth and then add the remaining cream (it should be cold). Refrigerate for 24 hours. Using the stand mixer, whip the ganache at the last moment. Add a few zests of lime.

Step 6 : Prepare the orange-carrot cream: heat half of the lemon juice in a pan.

Step 7 : Beat the egg yolks with the sugar and add the cornstarch, followed by the hot liquid. Cook in a pan like a pastry cream at 83°C (181°F).

Step 8 : Remove from heat and add the rest of the lemon juice, the gelatin sheet (softened in water), the unsalted carrot purée and the butter. Mix until smooth and let set in the freezer.

Step 9 : Place the semifreddo in the center of a plate with a dollop of orange cream. Use a pastry bag to dot the plate with the white chocolate ganache and garnish with cubes of the Breton shortbread cookies.