MEYER LEMON SEMIFREDDO WITH SUMMER BERRIES

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Meyer Lemon Semifreddo With Summer Berries image

This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."

Provided by Maria Helm Sinskey

Categories     Milk/Cream     Mixer     Berry     Dessert     High Fiber     Father's Day     Frozen Dessert     Lemon     Summer     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Steps:

  • Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
  • Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
  • Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Prince Iyke
piyke58@yahoo.com

I'm not sure what I did wrong, but my semifreddo came out icy. I think I might have over-frozen it.


Nathi Gift
nathigift54@hotmail.com

I had a hard time finding Meyer lemons, so I used regular lemons instead. It still turned out great!


Gabriel M. Lamaswala
m.gabriel27@hotmail.com

This semifreddo is a bit too sweet for my taste.


Pablo Rivera
r@gmail.com

I'm definitely going to make this again for my next party.


bryan monton
bryan.monton65@hotmail.com

This semifreddo is so easy to make. I love that I can just throw everything in the blender and then freeze it.


Veronica Amara
veronicaamara@gmail.com

I love the combination of Meyer lemon and berries. It's so unique and flavorful.


Alessia Di Russo
r72@hotmail.com

This is the perfect summer dessert. It's light, refreshing, and easy to make.


christina kennelly
kennelly_christina@hotmail.com

I'm not usually a fan of semifreddo, but this one changed my mind. It was so light and airy, and the flavors were perfectly balanced.


iesha Mason
miesha79@hotmail.com

I made this for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.


Silos Silos
s-s@yahoo.com

This semifreddo was a delightful treat! The combination of Meyer lemon and summer berries was so refreshing and flavorful. The texture was smooth and creamy, and it melted in my mouth.