Lemon Semifreddo with Fruit Sauce

Lemon ice cream is known in Italy as "semifreddo". The charm of this dessert lies in its light and fluffy texture that is only partially frozen, allowing it to melt slowly in your mouth. This dessert is suitable for all seasons, and the addition of lemon juice gives it a refreshing touch, making it a perfect treat to conclude a festive or holiday meal.

Details

  • Preparation Time: 500 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Sauce

  • 120 g Raspberries

  • 60 g Blueberry, raw

  • 40 g Sugar, white

  • 1 spoon Alcohol, Liqueur, Crème de Menthe

Zmrzlina

  • 2 piece Egg, fresh

  • 110 g Sugar, white

  • 60 ml Lemon, fresh, without shell

  • pieces Lemon zest, fresh

  • 1 pinch Salt, table

  • 200 ml Sweet cream

Steps

  1. Line a round cake pan with a removable bottom with several layers of plastic wrap. Make sure the pieces of plastic wrap are large enough to hang over the edges of the pan. Separate the egg whites and yolks into two bowls.

  2. Whisk the egg yolks and 1/4 of the sugar until frothy. Once the mixture turns a light yellow color, place the bowl over a pot filled with hot water up to 1/3 of its height. Ensure the bottom of the bowl does not touch the water in the pot. The water should not boil! Continue whisking the yolks over the water bath until the mixture thickens slightly (about 5 minutes). Remove from heat and let cool while stirring. Mix in the lemon juice and zest into the cooled mixture.

  3. Whisk the egg whites until frothy. Add salt and continue whisking until soft peaks form. Gradually add the remaining sugar to the egg whites. Continue whisking for 7 to 8 minutes until the mixture becomes smooth and glossy, and stiff peaks form.

  4. Whip the sweet cream until stiff. Using a hand whisk, fold the whipped cream into the egg yolk mixture. Then, gently and slowly fold in the egg white mixture in two or three additions. Pour the mixture into the prepared cake pan. Use the back of a spoon or a spatula to spread it evenly and smooth the top. Cover the mixture with the excess plastic wrap. Place the pan in the freezer for 8 hours.

  5. Sauce: Thaw the raspberries and blueberries, then pass them through a fine sieve to remove the skins and seeds. Mix the fruit juice with sugar and orange liqueur. Stir until the sugar is completely dissolved, then strain the fruit sauce through a fine sieve again if desired.

  6. About 10 minutes before serving, take the semifreddo out of the refrigerator and let it sit at room temperature to warm slightly. Then, invert it onto a plate or platter. Remove the plastic wrap and cut the dessert into desired-sized pieces. Serve on plates, drizzle with the fruit sauce, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 189.11 kcal
  • Fat: 2.49 g
    • Saturated Fat: 0.83 g
  • Carbohydrates: 35.67 g
    • Sugars: 33.18 g
  • Protein: 3.53 g
  • Fiber: 1.66 g

Advice

Just before serving, you can garnish the dessert with fresh fruit.