Lemon SemiFreddo with Blueberries

Lemon SemiFreddo with Blueberries is a luscious frozen dessert that’s kept in the freezer until your ready to serve it. It’s the perfect make ahead dessert for any time of the year.

Lemon SemiFreddo with Blueberries Ingredients:

1 3/4 cups chilled heavy whipping cream
1 1/4 cups sugar
7 large egg yolks
1/2 cup fresh lemon juice 
1 tablespoon regular lemon peel 
1/4 teaspoon salt
1 1/2 cups Blueberries, fresh or frozen (if frozen thaw)  crushed slightly to give off it’s juice.

Line a metal or glass 9x5x3 loaf pan with plastic wrap, making sure you have enough plastic wrap so that it hangs over the sides of the pan. You’ll use it to cover the semi freddo before freezing it.

 Using an electric mixer, beat the whipped cream in a large bowl until soft peaks form.  Refrigerate the bowl of whipped cream, we’ll be using it in a little bit.

Combine the sugar, egg yolks, lemon juice, lemon peel and salt in a large METAL bowl and whisk the ingredients together until combined. Place the metal bowl over a large pot of simmering water and whisk ( don’t just stir with the whisk, you need to whisk it).  Whisk until your mixture looks fluffy and thick and an instant read thermometer reads 170 degrees, this will probably take about 5 minutes or so. Once your mixture is fluffy and thick remove the bowl from over the pot of simmering water.  Place the mixture in a large bowl.  With an electric mixer beat until it is double in volume and has cooled down.  

Take the whipped cream mixture out of the refrigerator. Fold the whipped cream into the cooled down egg mixture.  Pour the mixture into your prepared loaf pan and smooth out the top.  Tap your loaf pan on the kitchen counter to get any air bubbles out.  

Take the plastic over hang and cover the semifreddo, place it in the freezer for at least 8 hours or overnight. 

Serve Lemon SemiFreddo with the fresh berry of your choice. I chose blueberries, I absolutely love the flavors of blueberry and lemon together but you can use any berry or fruit ( cut into small pieces)you like.  Lemon SemiFreddo would obviously be a fantastic Summer time treat but don’t limit this fantastic dessert to one season. It would also be a delicious dessert to serve after big Winter holiday meals like Thanksgiving and Christmas.  This amazing treat is kept in the freezer until your ready to serve it which makes it the perfect “make ahead dessert” for any holiday.  It would be a welcome light and elegant treat to serve anytime of the year.  Lemon SemiFreddo with Blueberries, it’s what’s for dessert and it’s luscious.

PIN IT FOR LATER

 

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Lemon Semifreddo with Blueberries

Course: Dessert

Cuisine: Italian

Keyword: #dessert, lemon, lemon semifreddo, semifreddo

Servings: 8

Author: Mary Malone

Ingredients

• 1 3/4 cups chilled heavy whipping cream
• 1 1/4 cups sugar
• 7 large egg yolks
• 1/2 cup fresh lemon juice
• 1 Tablespoon lemon peel
• 1/4 Teaspoon salt
• 1 1/2 cups blueberries, (fresh or frozen thawed) crushes slightly to give off it's juice

Instructions

• Line a metal or glass 9x5x3 loaf pan with plastic wrap, making sure you have over hang to fold over the top of the semifreddo when you freeze it.

  1. With an electric mixer beat the whipped cream in a large bowl until soft peaks form, refrigerate.

  2. Combine the sugar, egg yolks, lemon juice, lemon peel and salt in a large METAL bowl and whisk together till combined.

  3. Place the metal bowl over a large pot of simmering water and whisk ( don't just stir with the whisk, you need to whisk it). Whisk until your mixture looks fluffy and thick and an instant read thermometer reads 170 degrees, this will probably take about 5 minutes or so.

  4. Once your mixture is fluffy and thick remove the bowl from over the pot. Place the mixture in a large bowl. With an electric mixer beat until it is double in volume and has cooled down.

  5. Fold in your whipped cream. Pour into your prepared loaf pan and smooth out the top. Tap your loaf pan on the kitchen counter to get any air bubbles out. Take the plastic over hang and cover the semifreddo, freeze for at least 8 hours or overnight.

  6. To serve, remove from the freezer, fold back the plastic wrap. Remove the semifreddo from the pan by flipping it over, remove the plastic wrap. Slice and plate the semifreddo ,garnish with blueberries. (Tip, using a heavy large knife dipped in hot water makes cutting the semifreddo very easy.)

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