Sea and wine pairings All the recipes Coteaux d’Ancenis Malvoisie 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. Share