As the weather is getting warmer it is time to find some easy desserts that keep us nice and cool. Semifreddo is a perfect dessert to accommodate that. A semifreddo and ice cream are both made with a custard, however semifreddo is not churned so it only freezes to a semi hard state. The texture is close to what you would find in a soft serve ice cream. This lemon semifreddo is packed with lemon flavor and topped with macerated berries making it a great summer treat. A semifreddo is perfect and quick dessert that doesn't require any ice cream making equipment to get a similar texture and flavor, making it perfect for anyone.
Using an electric mixer, beat whipping cream in a large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Whisk together the 1 1/4 cups granulated sugar, egg yolks, lemon juice, lemon peel, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water and whisk constantly until the yolk mixture is thick and fluffy and an instant-read thermometer inserted into mixture registers 170°F, about 4 minutes.
Remove bowl from over simmering water. Using an electric mixer, beat mixture until cool, thick, and doubled in volume, about 5-6 minutes. Fold in chilled whipped cream.
Transfer mixture to prepared 9x5x3-inch metal loaf pan and smooth top. Tap the loaf pan lightly on the counter to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8-10 hours or overnight. Keep frozen until ready to serve.
Gently mix all berries and remaining 2 tablespoons sugar in a bowl. Cover and refrigerate until ready to use. Once ready to serve, Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip a heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates and spoon berries alongside and serve.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!