Lemon Semifreddo with Raspberry Sauce and Crumbled Lemon Italian Ladyfingers
Semifreddo is the perfect summer dessert, cool and refreshing.
An Italian dessert meaning “half cold” is a frozen with a texture that’s somewhere between ice cream and a mousse. The ways to flavor this dessert are endless but I chose to keep it simple and refreshing, flavoring mine with lemon.
The slices are topped with a raspberry sauce and crunchy crumbled Italian ladyfingers, While not required, the crumbled ladyfingers add a great crunchy contrast to the smooth semifreddo.
Get the recipefor the lemon ladyfingers HERE
STAR BAKER TIPS
⭐️Thouroughly combine the egg and sugar mixture, before placing over the water bath, to prevent scrambling the eggs.
⭐️The cream should be whipped to soft peaks. This will ensure that the semifreddo has a light, airy, and creamy texture, similar to mousse.
⭐️Gently fold the whipped cream into the whipped egg mixture so as not to deflate.
⭐️Freeze the semifreddo overnight or for at least 8 hours.
Lemon Semifreddo with Raspberry Sauce and Crumbled Lemon Italian Ladyfingers
Ingredients
- 240 ml Farmland Fresh Dairies Heavy Cream 1 Cup
- 100 grams of Granulated Sugar ½ Cup
- 1 Tablespoon Lemon Zest
- 2 Large Whole Eggs
- 3 Large Egg Yolks
- 2 Tablespoons of Lemonn Juice
Raspberry Sauce:
- 8 Ounces of Fresh Raspberries
- 1 Tablespoons of Fresh Squeezed Lemon Juice
- 2-3 Tablespoons of Granulated Sugar
Instructions
- Line a loaf pan, bottom and sides with plastic wrap so that some of the plastic overhangs all sides of the pan.
Lemon Semifreddo:
- Whip the heavy cream to soft peaks. Cover and store in the frideg until ready to use.
- Add the granulated sugar and lemon zest to a large bowl. Using your fingertips, massage together the sugar and lemon zest.
- Add the whole eggs, egg yolks and lemon juice and whisk well to combine the ingreadients.
- Place the bowl over water that is at a low simmer, Warm the mixture until the sugar is dissolved and mixture warms to 165°-170℉
- Place the mixture into the bowl of a stand mixer.
- Using the whisk attachment, beat on high until the mixture is tripled in volume and lightened in color.
- Gently fold it into the egg/sugar mixture in 2 stages.
- Place the mixture into the prepared loaf pan and cover with the over hanging plastic. Cover with foil and place in the freezer.
- Chill overnight.
- When ready to serve, remove the plastic covering. Cover with a serving plate and turm over. Remove the plastic wrap from the semifreddo.
- Cut thick slices and serve with the raspberry sauce and crumbled lady fingers.
Raspberry Sauce:
- Place the raspberries, lemon juice and granulated sugar in a sauce pan over medium heat. Cook the mixture, stiring occassionally until the sugar is dissolved and the raspberry break down. This will take about 4-5 minutes.
- Remove from the heat and pass through a mesh strainer into a bowl. Cover with plastic wrap and refridgerate until thouroughly chilled. About 2 hours. It will thicken as it cools.
