Lime Semifreddo With Pretzel Crust Recipe

  1. Line a 9- by 5-inch loaf pan with plastic wrap, allowing it to hang generously over the edges. Combine pretzel crumbs, butter, and light brown sugar in medium bowl. Press mixture into bottom and 2 inches up sides of prepared loaf pan. Place pan in freezer.
  2. Whisk sweetened condensed milk, lime juice, and lime zest in medium bowl until smooth; set aside.
  3. Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240u0b0F on candy thermometer, 8 to 10 minutes.
  4. While syrup boils, with electric mixer fitted with whisk attachment, beat whites and salt on medium speed until loosened, about 1 minute. Increase speed to medium-high and whisk until soft peaks form, 2 to 3 minutes.
  5. When ready, with mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.
  6. Mix about 1/3 of meringue to lime mixture. With rubber spatula, fold in remaining meringue. Scrape mixture into frozen crust and cover loosely with plastic wrap. Freeze at least 8 hours.
  7. When ready to serve, wipe sides of loaf pan with a towel dampened with hot water. Using the plastic wrap, pull the semifreddo up and out onto a platter; discard plastic wrap. Slice and serve immediately.

pretzel crumbs, unsalted butter, light brown sugar, condensed milk, lime juice, lime zest, sugar, water, light corn syrup, egg whites, salt

Taken from www.seriouseats.com/recipes/2011/04/lime-semifreddo-with-pretzel-crust-recipe.html (may not work)

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