Name: Lemon-Honey Semifreddo
Yield: 8
Ingredients: 1 tsp. unflavored gelatin -; 1 tbsp. of water -; 3 large egg whites -; 1 c. chilled heavy cream -; 6 large egg yolks -; 1/2 c. honey -; 3 tbsp. fresh lemon juice -; 1 tsp. finely grated lemon zest -; 12 soft ladyfingers sandwiched with orange marmalade -

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Ingredients for - Lemon-Honey Semifreddo

1. 1 tsp. unflavored gelatin -

2. 1 tbsp. of water -

3. 3 large egg whites -

4. 1 c. chilled heavy cream -

5. 6 large egg yolks -

6. 1/2 c. honey -

7. 3 tbsp. fresh lemon juice -

8. 1 tsp. finely grated lemon zest -

9. 12 soft ladyfingers sandwiched with orange marmalade -

How to cook deliciously - Lemon-Honey Semifreddo

1. Stage

Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long sides. In a small bowl, sprinkle the gelatin over the water and let stand.

2. Stage

In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form. In another bowl, beat the cream until firmly whipped; refrigerate.

3. Stage

In a large bowl set over a pot of simmering water, beat the egg yolks with the honey at medium speed until thickened and an instant-read thermometer inserted in the yolk mixture registers 160 degrees F, about 6 minutes. Remove the bowl from the pot and beat in the gelatin mixture, lemon juice, and zest; continue beating until slightly cooled, about 5 minutes longer.

4. Stage

Using a rubber spatula, fold the beaten egg whites, and whipped cream into the lemon-honey mixture until no streaks remain. Pour half of the semifreddo base into the prepared loaf pan. Arrange the ladyfinger sandwiches in the pan in 2 long rows and top with the remaining semifreddo base. Cover loosely with the overhanging parchment and freeze until firm, at least 4 hours or overnight. Unmold the semifreddo and peel off the paper; slice and serve.