LEMON SEMIFREDDO RECIPE
This recipe will enable you to make a perfect lemon semifreddo that tastes as if it came straight from an Italian restaurant.
Provided by Nonna Box
Categories Dessert
Time 8h25m
Number Of Ingredients 8
Steps:
- Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside
- Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).
- Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the cooled curd into the whipped cream gently.
- Pour the lemon cream into the prepared cake pan and smooth the top.
- Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo "crust").
- Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.
- Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.
- Slice and serve while cold!
Nutrition Facts : Calories 290 kcal, Carbohydrate 28 g, Protein 3 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 195 mg, Sodium 105 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
CITRUS SEMIFREDDO
Provided by Giada De Laurentiis
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
LIMONCELLO & RASPBERRY SEMIFREDDO
Limoncello lends a lively kick to both the semifreddo and the sauce - a perfect chance to use up that bottle you brought back from holiday
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
- Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
- For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
- Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
- To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.
Nutrition Facts : Calories 461 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
LEMON NOUGAT SEMIFREDDO
Steps:
- Process the ricotta and sugar in a food processor until smooth.
- Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
- Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.
LEMON-RASPBERRY SEMIFREDDO
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
- In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
- Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.
Nutrition Facts : Calories 349 g, Fat 28 g, Fiber 2 g, Protein 4 g, SaturatedFat 17 g
LEMON SEMIFREDDO CAKE
This vanilla sheet cake is topped with lemony semifreddo ("half-frozen" in Italian)-a rich chilled mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 four-by-eight-inch cakes
Number Of Ingredients 11
Steps:
- Line bottoms and sides of two 5-by-9-inch loaf pans with parchment paper; set aside. Using a serrated knife, trim all edges of vanilla sheet cake by 1 inch so it measures 8 by 12 inches. Slice cake widthwise, through the top, into three vertical pieces, each 4 by 8 inches. Split each piece in half, slicing horizontally through the crumb. You should have six 4-by-8-inch layers. Set aside.
- Make the semifreddo: In a large heatproof bowl set over a pan of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, and 2 tablespoons confectioners' sugar until smooth.
- Add wine, 1/2 cup lemon juice, and lemon zest; cook, stirring constantly with a wooden spoon, and scraping across the bottom to prevent mixture from sticking to bowl, until mixture is thick enough to coat the back of the spoon, 6 to 7 minutes. Remove from heat, and transfer to a large bowl. Let cool to room temperature, or place pan in an ice bath, stirring occasionally, to expedite chilling.
- When custard has cooled, combine the water, 1/2 cup granulated sugar, and remaining teaspoon lemon juice in a small saucepan. Bring mixture to a simmer over medium heat. Cook until mixture is slightly thickened and registers 240 degrees on a candy thermometer, about 8 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat, and let mixture cool 2 to 3 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining tablespoon sugar on medium-high speed until stiff but not dry peaks form. With mixer still running, slowly drizzle syrup mixture into egg whites; continue beating until meringue has cooled slightly and the bowl is cool to the touch.
- In another large mixing bowl, whip cream with remaining 3 tablespoons confectioners? sugar until soft peaks form. Fold whipped cream into cooled lemon mixture; fold in egg white mixture. Mixture should be very smooth. Place rum in a small bowl.
- Fit one of the cake layers in the bottom of each prepared loaf pan. Using a pastry brush, lightly moisten top of cake with rum. Using an offset spatula, evenly spread 1 1/2 cups lemon filling over each. Repeat process, making another layer of cake, rum, and filling; cover each with one of the remaining cake layers. Place in freezer at least 5 hours or overnight.
- Just before serving, remove pans from freezer, and turn cakes out of pans; remove parchment paper. Slice into pieces.
More about "lemon semifreddo recipes"
LEMON SEMIFREDDO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 4 mins
- Remove the zest from the lemons with a zester, making sure not to remove any of the bitter white pith. Place the zest in a small bowl, cover with boiling water, and let stand for 30 minutes. Drain.
- Arrange eight 3-inch ring molds or 6-ounce ramekins on a parchment-lined baking sheet. Spoon the lemon mousse into the molds, filling each with about 3/4 cup. Cover and transfer to the freezer to firm up for at least 4 hours. (The mousse can be frozen for up to 1 week.)
FRESH & SWEET LEMON SEMIFREDDO - GEMMA’S BIGGER …
From biggerbolderbaking.com
4.8/5 (20)Category DessertCuisine Italian
- Line a 9x5-inch (23x12.5cm) loaf pan with plastic wrap, leaving some extra hanging off the sides.
- Set up a small bowl with a fine mesh strainer on top of it over a large bowl of ice and place all this near the stove.
- In a small saucepan over low heat, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt.
LEMON SEMIFREDDO - HEALTHY WHOLE FOODS RECIPES
From theharvestkitchen.com
5/5 (1)Category DessertCuisine ItalianTotal Time 8 hrs 20 mins
- Lightly toast almonds in the oven for 2 - 3 minutes at 325. Watch carefully so they don't burn. Set aside to cool before using.
MEYER LEMON SEMIFREDDO WITH SUMMER BERRIES RECIPE
From epicurious.com
4/5 (112)Servings 8-10
MEYER LEMON SEMIFREDDO WITH SUMMER BERRIES RECIPE
From bonappetit.com
ITALIAN LEMON SEMIFREDDO RECIPE - PILLSBURY.COM
From pillsbury.com
LIMONCELLO SEMIFREDDO | ITALIAN FOOD FOREVER
From italianfoodforever.com
10 BEST SEMIFREDDO DESSERT RECIPES | YUMMLY
From yummly.com
EASY 3 INGREDIENT LEMON SEMIFREDDO
From thebestdessertrecipes.com
SEMIFREDDO RECIPES THAT TASTE LIKE DESSERT HEAVEN
From greatist.com
LEMON SEMIFREDDO RECIPE | GOOD FOOD
From goodfood.com.au
LEMON AND YOGURT SEMIFREDDO | ITALIAN DESSERTS | TESCO …
From realfood.tesco.com
SUMMER BERRY & LEMON SEMIFREDDO - GREAT BRITISH FOOD
From greatbritishfoodawards.com
SEMIFREDDO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEMIFREDDO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON CURD SEMIFREDDO RECIPE - BETWEEN2KITCHENS
From between2kitchens.com
HOW TO MAKE SEMIFREDDO: HALF AS FROZEN, TWICE AS EASY
From seriouseats.com
LEMON-RASPBERRY SEMIFREDDO - LIDIA
From lidiasitaly.com
RECIPES LEMON "SEMIFREDDO" WITH BERRIES | SOSCUISINE
From soscuisine.com
LEMON SEMIFREDDO RECIPE | MYRECIPES
From myrecipes.com
LEMON OLIVE OIL SEMIFREDDO RECIPE - {EASY ALMOND BISCOTTI CRUST}
From wildthistlekitchen.com
LEMON CURD ITALIANO SEMIFREDDO - SHOKUGEKI NO SOMA WIKI
From shokugekinosoma.fandom.com
LEMON SEMIFREDDO WITH BLUEBERRIES - BUNNY'S WARM OVEN
From bunnyswarmoven.net
LEMON RASPBERRY SEMIFREDDO | TOPPED WITH RASPBERRY
From spicedblog.com
LEMON AND CHOCOLATE SEMIFREDDO - DANI'S COOKINGS
From daniscookings.com
HOW TO MAKE ITALIAN LEMON SEMIFREDDO RECIPE - VYNNLIFE.COM
From vynnlife.com
STOP MISSING OUT ON HOMEMADE ICE CREAM- LEMON SEMIFREDDO …
From jellibeanjournals.com
MEYER LEMON SEMIFREDDO, HAZELNUT CRUNCH AND BLUEBERRY COMPOTE
From craftybaking.com
LEMON SEMIFREDDO | GROWING CHEFS! ONTARIO
From growingchefsontario.ca
LEMON SEMIFREDDO WITH BISCUITS: THE RECIPE FOR A CREAMY DESSERT …
From cookist.com
RECIPE: KETO LEMON SEMIFREDDO AND ALMOND CRUMBLE | KETO-MOJO
From keto-mojo.com
ITALIAN LEMON SEMIFREDDO COVERED WITH MERINGUES
From philosokitchen.com
MEYER LEMON SEMIFREDDO – MAMA, HOW DO YOU MAKE…
From mamahowdoyoumake.com
CHEF CINDY SALVATO'S LEMON SEMIFREDDO / SEMIFREDDO DI LIMONE
From ciaoitalia.com
SEMIFREDDO TWO WAYS: THE PERFECT NO-CHURN ICE CREAM | FOODAL
From foodal.com
LEMON-OLIVE OIL SEMIFREDDO WITH BLUEBERRY COMPOTE
From foodandwine.com
EASY BLENDER LAVENDER-LEMON SEMIFREDDO - DIVERSIVORE
From diversivore.com
CITRUS SEMIFREDDO - HOUSE & HOME
From houseandhome.com
HONEY SEMIFREDDO WITH HONEY LEMON CARAMEL AND HAZELNUT CRUMB
From gdaysouffle.com
SUMMER ON A PLATE – LEMON MERINGUE SEMIFREDDO RECIPE
From mrandmrsromance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love