I don’t do a whole lot of dessert posts on here because, to be honest, I’m a horrible baker and most desserts involve baking. Whenever they don’t, I shine. And baby, I am shining.
Lemon in just about anything has really grown on me as I’ve gotten older. A simple arugula salad with a lemon and oil dressing will absolutely stun your friends and family. A lemon semifreddo will do the same. That lip-smacking, mouth watering flavor will have everyone coming back for more (as you can see in the above image).
But what is semifreddo? Simply, it’s a partially frozen Italian dessert. In greater detail, it’s a lighter ice cream. You mix together whipped cream and a custard which forms the frozen part of this dessert. Top with your favorite berries and you can do no wrong. You guys gotta trust me on this one.
Keep in mind this recipe needs at least 8 hours to chill in the freezer, so make this the night before.
Let’s get to it!
Lemon Semifreddo with Summer Berries
- 1/2 cup sliced almonds, toasted (if you don’t know how to toast nuts, do it in the oven or on the stovetop, but if you’ve never done this before, BE CAREFUL. Nuts burn quickly- it’s not something you can walk away from.)
- 1 3/4 cups chilled heavy whipping cream
- 1 1/4 cups plus 2 tablespoons sugar
- 7 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon plus 2 teaspoons finely grated lemon peel
- 1/4 teaspoon salt
- 4 cups mixed fresh berries (definitely get some raspberries up in there)
- Line a 9x5x3-inch metal loaf pan with plastic wrap or parchment paper. Sprinkle almond evenly over the bottom of the pan. Set aside.
- Using an electric mixer, beat the whipping cream in a large bowl until soft peaks form. You just made whipped cream. Do me a favor and never buy it in the store again. Refrigerate until later.
- Whisk 1 1/4 cups sugar, egg yolks, lemon juice and peel, salt in a large bowl. Set bowl over large saucepan of simmering water and continue whisking until the mixture is thick and fluffy, about 4 minutes (you’ll see the change). Remove bowl from over the water and continue to beat the mixture until it’s cool. thick, and doubled in volume- around 6 minutes. Fold in the chilled whipped cream and transfer the mixture to the loaf pan. Smooth the top and cover in plastic wrap. Freeze until firm, at least 8 hours or overnight.
- Gentle mix all berries and remaining 2 tablespoons of sugar in a large bowl. I like to cook these down so you have more of a berry sauce or chutney and pour the warm berries over the frozen semifreddo. That’s up to you! Serve and ENJOY!
This recipe adapted from one by Epicurious.