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Lime-Fennel Semifreddo

Pastry Chef Georgia Wodder of Al Coro, New York | Adapted by StarChefs

“This lime zest-fennel semifreddo combines the sweet, herbaceous notes of fennel with the aromatics of The Perfect Puréee Lime Zest. The lime sauce brings in a punch of acidity, and the graham cracker crumb and lime meringue adds satisfying textures to bring the dish together.” —Georgia Wodders

Ingredients for the Fennel Cream: 

  • 300 g. heavy cream
  • 75 g. fennel fronds
  • 10 g.  fennel seeds

Method for the Fennel Cream:

  1. In a saucepan over medium heat, bring all ingredients to a boil. Remove from heat and blend with an immersion
    blender. Set aside and let sit for 30 minutes at room temperature. Strain into an airtight container and refrigerate.

Ingredients for the Semifreddo:

  • 75 g. Crème fraîche
  • 20 g. The Perfect Purée Lime Zest, thawed
  • ½ tsp. salt
  • 65 g. sugar
  • 25 g. lime juice
  • 85 g. egg yolks

Method for the Semifreddo:

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine crème fraîche and 175 grams of Fennel Cream. Mix until medium peaks form. Add lime zest purée and salt. Mix until combined. Refrigerate. In a saucepan over medium heat, combine sugar and lime juice. Cook until the mixture reaches 240°F. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, add egg yolks. Mix on medium speed until medium peaks form. Slowly stream in the sugar mixture. Continue mixing until the mixture cools.  Remove whipped fennel cream from the refrigerator and fold in the whipped egg yolk mixture. Pour into desired silicone molds. Freeze.

Ingredients for the Lime Sauce:

Method for the Lime Sauce:

  1. In a bowl, whisk to combine sugar and cornstarch. Set aside. In a separate bowl, whisk to combine lime juice and 40 grams of water. Slowly stream in the sugar mixture, whisking constantly to remove any lumps. Transfer the mixture to a saucepan over medium heat. Bring to a boil for 45 seconds. Remove from heat and stir in lime zest purée and salt. Let cool.

Ingredients for the Lime Meringue:

Method for the Lime Meringue:

  1. In a saucepan, add sugar and cover with rough water to create a wet sand consistency. Cook over medium heat until the mixture reaches 240°F. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, mix egg whites until light and frothy. Slowly stream in the warmed sugar mixture. Mix to combine and until mixture is cooled. Add lime zest purée and salt. Mix to combine. Transfer the mixture to a piping bag and refrigerate.

Ingredients for the Graham Cracker Crumb:

  • 125 g. all-purpose flour
  • 50 g. whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 113 g. butter, softened
  • 75 g. dark brown sugar
  • 22 g. honey
  • ½ tsp. vanilla extract

Method for the Graham Cracker Crumb:

  1. Heat oven to 350°F. In a bowl, combine flours, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, and honey. Mix until well combined. Add flour mixture and vanilla extract. Continue mixing on medium speed until well combined. Transfer the dough to a floured work surface and roll it into a thin sheet. Break into bite-size pieces. Transfer pieces to a parchment-lined sheet tray and bake until golden brown. Let cool. Transfer to a food processor and pulse until a fine crumb is formed.

Assembly:

  1. To the center of a serving plate, place 1 heaping tablespoon of Graham Cracker Crumb. Top with Semifreddo. Spoon 1 tablespoon Lime Sauce over the Semifreddo, then pipe with Lime Meringue. Using a blowtorch, torch the Lime Meringue to scorch.
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