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
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Chocolate Bavarian Pie…Strawberry Cobbler...Blueberry Lemon Sorbet...Blueberry Lemon Clafoutis...Blueberry Cobbler
Lemon Semifreddo with Blueberries
- 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
- 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.)
Looking for more semifreddo recipes , try these from other bloggers...Raspberry and Pistachio Semifreddo...Lemon Raspberry Semifreddo
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Bunny, this looks so scrumptious!! I cannot wait to try it!!
Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/dessert-recipes/best-300-italian-semifreddo-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #1 (random order).
Looks amazing! Also amazing – we were just talking last night about trying some new frozen desserts. Perfect timing!
Lemon is probably my most favorite flavor! It is so light and refreshing! What a delicious recipe!
We’re having the hottest weather of the year right now in Miami (high eighties!) and this is just calling my name! So spring, so fresh, and most importantly, so COLD! lol
Never thought that it’s this easy to make semifreddo at home, and I happen to love lemon and blueberries combo too! I’ll be serving this on Easter day. 🙂
Thank you Anita
I have to try this! It looks so refreshing and decadent at the same time.
Thank you Annemarie
I am all about the lemon desserts in spring time and this looks delicious. Can’t wait to try it.
I love how easy this looks. Ice cream is always too time intensive for my liking, but this looks wonderful!! I’ll have to try it this summer!!
Thank you Luci
This looks like the ultimate spring dessert! Anything lemon is a hit in my house but the combo with cream and then the fresh berries – it could really not look or sound any more delicious! AWESOME pics, too!
Thank you Marie-Charlotte
Like you, I had been wanting to make semifreddo for a long time, but I always thought it was too hard. Your easy step by step guide makes it so doable!
I am ready to make semifreddo, I can see that it is not hard at all. I like your step by step photos.