lemon semifreddo with almond crumble

Cooking Directions

1. Place eggs, yolks, sugar, lemon juice and zest in a heatproof bowl. Whisk over a simmering water bath, ensuring bowl does not touch water. Continue mixing until mixture has doubled in volume and has thickened. Allow to cool and refrigerate covered until chilled.
2. Using electric beaters, whip Bulla Thickened Cream until firm peaks form. Gently fold the chilled lemon mixture through with a large spoon a little at a time until all is incorporated and mixed through.
3. Pour mixture into a cling wrap lined, 26 x 8cm loaf pan, 7cm deep. Cover well with plastic wrap and freeze until firm, approx. 4-6 hours.
4. For the crumble, pre-heat oven to 200°C (180°C fan-forced).
5. Process biscuits and almonds together until a coarse crumb is formed. Add to a bowl with butter and sugar, mixing with hands to form clumps. Spread over a lined oven tray and bake for 8 minutes until crunchy. Set aside to cool.
6. To serve, slice semifreddo and serve on a plate with crumble mixture and fresh berries.