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   Ingredients :
6 eggs, separated, at room temperature
1 cup sugar
2 cups cream cheese (2 packages), soft, at room temperature
1 teaspoon vanilla
1 teaspoon lemon zest
4 oz (115 g) bitter chocolate, shredded coarsely
2 lb 4 oz (1 k) strawberries, rinsed. Save some for decoration
Sugar to taste
Mint leaves for decoration


Process or blend strawberries. Strain afterwards through a fine sieve into a saucepan and bring to a boil.
Add lemon juice and sugar to taste and continue cooking until mixture thickens like a syrup. Cool and reserve.

Line a 12x5x3 cm (24x10x6")rectangular pan with plastic wrap or aluminum and freeze while the rest of the semifreddo is being prepared.

Whip egg yolks until thick and light lemon color. Add cream cheese, vanilla, lemon zest and mix thoroughly. Whip egg whites until thick (as for meringue) and fold into the yolk mixture.
Pour half of this mixture into the prepared pan and sprinkle the chocolate on top. Cover with the remaining mixture.

Cover pan with plastic wrap or aluminum foil and freeze for 8 hours. Before serving pour some strawberry coulis on each plate and place a slice of the semifreddo on top. Pour more coulis over the semifreedo and garnish with strawberries and mint leaves.

Prepare these similar desserts:
Mango semifreddo
Banana semifreddo
Mint semifreddo with chocolate sauce
        6 8 servings
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