LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

I came across this dish the other day and it just got me really excited to try it out, I did and I want to share it with you all.

YOU'LL NEED:
(serves 6)

- 1/2 cup of sliced almonds (toasted)
- 2 cups heavy cream
- 1 1/4 cups sugar plus 1 teaspoon
- 8 eggs yolks
- 1/2 cup lemon juice
- 3 lemons zest finely grated
- 1 pinch of salt
- 3 oranges (supremed plus juice)
- 1 mango, cut into small cubes
- 10 mint leaves cut into small thin slices (roll them then cut)

PREPARATION:
- Line a bread loaf pan with plactic wrap, make sure to leave plenty of plastic around the edges so they can be folded over to cover the top.
- Put the almonds in the bottom of the prepared pan in an even layer (this will become the top, so make it look good !) set aside.
- Whip the cream with a whisk or electric beater until it forms medium peaks then refrigerate until ready to serve.
- Bring a saucepan with about 1 inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt and whisk to combine together.
- Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 5 minutes.
- Just for safety, you can take the temperature of this mixture as it should be about 165 F. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
- Fold in the reserved whipped cream in increments. Do this gently but fast.
- When it is homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic wrap over the top and transfer to the freezer. Freeze for at least 4 hours but better if done overnight.
- Combine the oranges, mangoes, mint and the remaining tablespoon of sugar in a small bowl. Let this mixture macerate for about an hour before serving.

- To serve: Remove the loaf pan from the freezer and open up the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With a hot knife, slice the semifreddo into 1 inch slices and garnish with the orange and mango salad.

Its perfect for a warm day or even better at 11 pm !

ENJOY!