Lemon skyr semifreddo with meringue

Ingredients

For 1 serving

• Skyr130 g
• Egg whites33 g
• Sugar12 g
• Lemon zest3 g

Contains: lactose, eggs,

Method

1. Wash the lemon and grate the zest, just the yellow part.
2. Put the egg whites and sugar in a heatproof bowl set over a pan of barely simmering water on low heat: whisk for 3–4 minutes, until the sugar has dissolved and the mixture reaches 70 °C (no thermometer: until hot to the touch with no grains between your fingers).
3. Take it off the heat and beat with an electric whisk for 5 minutes, until the meringue is stiff, glossy and cold.
4. Mix the skyr with the lemon zest and gently fold in the meringue in 2 additions, lifting from the bottom up.
5. Line a small mould with cling film, so the semifreddo turns out easily, pour in the mixture and freeze for 3 hours, until solid.