This Japanese-inspired semifreddo from Oak Steakhouse in Nashville features a citrusy twist with the addition of bright yuzu juice. It is a great choice for hot summer days, as the combination of zesty orange, lemon, and lime mix together for a refreshing palate cleanser.
recipe 
yields
Serves 6-8
1 cup egg yolks
2 cups yuzu juice
½ cup sugar
Zest of 1 lemon, 1 lime, and 1 orange
1 tablespoon salt
1 cup cold butter, cubed
Garnish: Whipped Cream
ingredients
steps
- In a pot, add all ingredients except butter.
- Heat over medium and stir constantly until the mixture reaches 175 degrees. Pull off heat and add cubed butter, one at a time until fully mixed. Strain and chill.
- Once chilled, fold in the whip cream, place into desired molds and freeze until firm.
Date Published: 07.24.24
share
-
Recipe from
Jordan Arcuri of Oak Steakhouse in Nashville, Tennessee
