Recipe: Limoncello Semifreddo

It looks like we’re in for a hot dry summer in Noosa, and nothing cools you down better than a frozen dessert (except maybe a dip in Laguna Bay). Semifreddo means “half-frozen” in Italian and this creamy yet light dessert has the texture of a frozen mousse.  It’s not complicated to make and unlike many frozen desserts an ice-cream maker is not required. Accompanied with macerated berries, it’s a perfect dessert for the festive season. Serve with a glass of ice-cold limoncello.

Limoncello Semifreddo

Ingredients (serves 6-8):
4 free range eggs, separated
1/3 cup caster sugar
Finely grated rind of 1 large lemon
500ml cream, whipped until medium peaks form
½ cup limoncello (Italian lemon liqueur)

Macerated berries:
500g assorted fresh berries (eg. strawberries, raspberries, blackberries, blueberries)
3 tablespoons orange liqueur (Grand Marnier or Cointreau)
3 tablespoons caster sugar

Method:
1. Line a loaf pan with plastic food wrap, allowing the sides to overhang.
2. Place the egg whites in a large clean bowl and beat with an electric mixer until medium peaks form.
3. Place the egg yolks, sugar and grated lemon rind into a second large bowl and beat with the electric mixer until pale and thick, about 5 minutes. Fold in the whipped cream followed by the limoncello. Add the beaten egg whites and combine gently using a large metal spoon.
4. Spoon the mixture into the prepared loaf pan and cover with a layer of plastic food wrap. Freeze for at least 6 hours or overnight.
5. To macerate the berries: Toss the berries with the liqueur and sugar. Cover with plastic food wrap and leave to macerate in the refrigerator for at least 4 hours.
6. Allow the semifreddo to soften in the refrigerator for 30 minutes before serving.
7. To serve, cut into slices and serve with macerated berries.

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