Photography, Colin Faulkner

Citrus Semifreddo with Lemon Curd and Coconut Lime Yogurt

Chef Bangerter uses dozens of kinds of edible flowers in his kitchen, some picked wild in the woods, while others, like these yellow and white daisies, are grown in Langdon Hall’s garden.

Imagine one of England’s great country house hotels magically transported to Canada, complete with rolling lawns, woods for afternoon walks and a state-of-the-art spa. Every elegant detail of the century-old property exemplifies sophisticated luxury, but the overall mood is much more romantic than stuffy. Dinner in the restaurant deserves the whole evening. Chef Jason Bangerter has been here for almost a decade, foraging for wild treasures on the 75-acre estate and finding inspiration in the hotel’s splendid kitchen garden. His exquisitely plated dishes are full of lucid, deeply satisfying flavours – and now he has gathered his favourite recipes into Langdon Hall: A Cookbook, a lavishly illustrated volume worthy of this exceptional hotel.

1 Langdon Drive, Cambridge
(519) 740-2100 langdonhall.ca

Langdon Hall’s Citrus Semifreddo with Lemon Curd and Coconut Lime Yogurt

Langdon Hall’s Citrus Semifreddo with Lemon Curd and Coconut Lime Yogurt

Servings 8

Ingredients
  

Citrus Curd

  • ½ cup granulated sugar
  • cup cornstarch
  • ½ tsp kosher salt
  • ¼ cup squeezed orange juice
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lime juice
  • 2 eggs

Citrus Semifreddo

  • 1 cup whole milk
  • 20 lemon verbena leaves
  • 8 lime leaves
  • 2 tbsp lemon zest
  • 2 tbsp orange zest
  • 2 tsp lime zest
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 120 g white chocolate (about ⅔ cup)
  • 3 tbsp + 1 tsp orange liqueur
  • ¼ tsp kosher salt
  • 1 cup whipping cream

Lemon Curd

  • ½ cup granulated sugar
  • cup cornstarch
  • ½ tsp kosher salt
  • ½ cup lemon juice
  • 2 eggs

Coconut Lime Yogurt

  • cup coconut milk yogurt
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • ¼ cup icing sugar

Lemon Candy

  • zest curls from 1 lemon
  • ½ cup water
  • 1 cup granulated sugar

Garnishes

  • small yellow daisies
  • small white daisies

Instructions
 

Citrus Curd

  • In a small saucepan, mix together the sugar, cornstarch and salt. In a small bowl, whisk together the orange juice, lemon juice, lime juice and eggs, then whisk into the cornstarch mixture. Cook over low heat, stirring constantly with a rubber spatula until the mixture has thickened. This will take only a few minutes once the mixture is hot. Strain the curd through a fine-mesh sieve. Pour into 8 mini semi-sphere silicone moulds (use about 1 tbsp per mould). Freeze until firm, about 2 hours.

Citrus Semifreddo

  • In a medium bowl, combine the milk, lemon verbena, lime leaves, lemon zest, orange zest and lime zest. Cover and steep at room temperature for 1 hour. Strain half of the milk through a fine-mesh sieve into a small saucepan and bring it to a simmer over low heat. In a small bowl, whisk together the egg yolks and sugar. Strain in the remaining half of the milk through a fine-mesh sieve and stir together. Slowly pour the simmering milk into the egg mixture while whisking. Return the mixture to the saucepan and gently whisk while heating to 180°F (82°C). Remove from the heat and add the white chocolate, orange liqueur and salt. Whisk until the chocolate is melted. Strain through a fine-mesh sieve into a medium bowl and cool to room temperature. In a separate medium bowl, whip the cream to soft peaks, then gently fold the whipped cream into the citrus mixture using a whisk. Scrape the mixture into a piping bag (no tip required) and pipe into eight 5-ounce semi-sphere silicone moulds (use about ½ cup per mould). Allow the semifreddo to partially set in the freezer for about 15 minutes. Pop the frozen citrus curd from the moulds and gently push the curd, curved side down, into the centre of the semifreddo. The bottom of the curd should be covered by the semifreddo mixture. Freeze until set, about 8 hours.

Lemon Curd

  • In a small saucepan, mix together the sugar, cornstarch and salt. In a small bowl, whisk together the lemon juice and eggs, then whisk into the cornstarch mixture. Cook over low heat, stirring constantly with a rubber spatula, until the mixture has thickened. This will take only a few minutes once the mixture is hot. Strain the curd through a fine-mesh sieve and allow to cool. Using a funnel, scrape the curd into a squeeze bottle or piping bag fitted with a small plain tip.

Coconut Lime Yogurt

  • In a small bowl, stir together the coconut yogurt, lime zest, lime juice and icing sugar. Using a funnel, pour the curd into a squeeze bottle or piping bag fitted with a small plain tip.

Lemon Candy

  • In a small saucepan, bring about an inch of water and the lemon zest to a simmer over medium heat to blanch. Do not boil. Drain the water and repeat four more times to cook the lemon and remove the bitterness from the zest. After the final blanch, rinse the lemon. In the same saucepan, bring ½ cup water and the sugar to a boil over high heat, then add the lemon zest and cook for 4 minutes. Strain the zest out of the syrup. Save the lemon syrup for another use. Spread the zest on a baking sheet lined with parchment paper and allow to dry at room temperature.

To Serve

  • Place the semifreddo in the centre of a chilled bowl. Allow to stand for about 10 minutes before serving to soften slightly. Pipe alternating dots of the coconut lime yogurt and lemon curd around the edge of the semifreddo. Place lemon candy curls on some of the dots. Alternate yellow and white daisies around the base of the semifreddo to finish.
Recipe excerpted from Langdon Hall by Jason Bangerter and Chris Johns. Copyright © 2022 by Langdon Hall Country House Hotel and Spa. Photography © 2022 Colin Faulkner. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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