Fresh As Mandarin Semifreddo
4 free-range eggs, separated
250g caster sugar
350ml , whipped
2 Tbsp lemon juice
Beat the egg yolks and sugar together until thick, pale and creamy. Crush ¾ of the mandarin segments.
In a separate bowl, beat the egg whites until they hold soft peaks.
Fold together the egg yolk mixture, the crushed mandarin segments, the whipped cream, the lemon juice and finally the beaten egg whites.
Pour into a wide, shallow metal container. Cover with foil or plastic wrap, and freeze until hard. Remove from the freezer 5 minutes before serving, and serve in scoops sprinkled with the remaining whole mandarin segments.
Our thanks to Fresh As for this recipe.
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