Lemon Myrtle Semifreddo With Candied Rose Petals: Recipe

The City Lane was invited to the launch of the Earth Hour cookbook “Planet To Plate” earlier this week, an excellent cookbook that combines great recipes with an in-depth look at the conservation and sustainability issues surrounding food and the effect of global warming on production of the key ingredients featured in the recipes.

Melbourne based food photographer and stylist Nicky Schuch’s lemon myrtle semifreddo with candied rose petals recipe is one of our favourite recipes in the book and thanks to Earth Hour, we’ve been given permission to share the recipe with you, along with Nicky’s amazing photo of the dish.

lemon myrtle semifreddo with candied rose petals recipe


Preparation Time: 20 minutes          /          Setting Time: Overnight        /          Serves 8


Ingredients

Semifreddo:

  • 480ml cream
  • 8 egg yolks
  • 250g white sugar
  • 120ml water
  • 5 lemon myrtle leaves, torn into pieces
  • zest and juice of 1 lemon

Candied Rose Petals:

  • a handful of rose petals
  • egg whites
  • white sugar

 

Method

  1. Lightly whip the cream and put aside in the fridge. With an electric mixer, whip the egg yolks until pale, light and creamy. Put aside.
  2. Put the sugar, water and torn lemon myrtle leaves into a saucepan. Bring to the boil and let it simmer for about 3 minutes. Strain into a small jug, removing the leaves.
  3. Go back to the egg yolks and, with the beaters whipping away, slowly pour in the strained, hot syrup and keep beating until the mixture is cool – for at least 3 minutes until you have a gooey, pale meringue-like mixture. Fold in the whipped cream, lemon zest and juice.
  4. Pour the mixture into a mould (such as a mini-loaf tin) lined with cling film. Cover with cling film and place in the freezer overnight.
  5. To candy the rose petals, gather the petals and remove the white stems at the end and coat both sides with egg white. Dip each petal into sugar until completely covered and leave to dry for a few hours on a rack.
  6. To serve, remove the top layer of cling film, plate a platter over the top and, holding the tin and platter together tightly, flip. Ease the semifreddo out of the tin, remove the rest of the cling film and scatter the candied petals over the top before slicing individual serves.

 

Notes

When you put the mixture into the freezer to set, make sure you put it into the coldest part of your freezer. The faster it freezes, the creamer it will be.

As an added treat, you can serve the semifreddo with a side of raspberries and blueberries.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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