Ingredients

• 1 small preserved lemon, finely diced
• Zest 1/2 lemon
• 1/4 cup water
• 1/2 cup sugar
• 3 egg whites
• 1 1/3 cup heavy cream
• 1/3 cup water
• 1/2 cup sugar
• 2 tablespoons chopped fresh basil, about 10 leaves

Procedure

Prepare a loaf pan by spraying it with nonstick cooking spray and lining it with 2 large pieces of plastic wrap which hang over the edges of the pan.

Place the finely diced preserved lemon pieces in a mesh sieve, and rinse thoroughly. Pat dry with paper towels.

Make the lemon simple syrup by combining the dry preserved lemon pieces, the lemon zest, the water, and the sugar in a sauce pot. Cook over medium-high heat just until the sugar dissolves and the mixture is clear. Use the mesh strainer to separate the lemon bits from the syrup; keep both components.

Beat the cream in a stand mixer on high just until stiff. Set aside.

In a clean mixer bowl, mix the egg whites on high until they begin to take shape and froth. Slowly pour the lemon syrup into the egg whites while the mixer is on medium-low speed. Then turn up the speed to high, and beat until the whites are glossy and doubled in volume--about 5 or 6 minutes.

Fold the reserved lemon bits into the egg whites carefully. Do the same with the whipped cream. Spoon the mixture into the prepared loaf pan and cover the top with the over-hanging plastic wrap. Refrigerate for 6 hours, or overnight. Invert it onto a big plate, and remove the plastic. Slice it into thick planks, and serve drizzled with basil syrup (recipe follows).

Basil Syrup

Combine the water, sugar, and basil in a saucepan, and cook over medium-high heat until the sugar dissolves and the mixture is clear. Allow to come to room temperature, then whirl it around in a mini food processor until the syrup is flecked with points of green. Spoon over the Preserved Lemon Semifreddo and allow it to pool down the sides. Serve extra for drizzling over each slice.