Meyer Lemon Semifreddo, Hazelnut Crunch and Blueberry Compote

  • Serves: Makes six 4-ounce ramekins
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  • Comments: 2

Variations: Fruit or Nut Semifreddo; Key Lime Semifreddo; Loaf Pan Semifreddo


This fabulous and flavorful Meyer Lemon Semifreddo (Semi Freddo) recipe is very smooth and creamy, and makes a perfect summer dessert. 

Semifreddo is Italian for "half-cold," and is an Italian dessert made by freezing mousseline-like custard, which are often layered with ingredients like ground amaretti, nuts, or chocolate in ramekins. If you don't have them, find out what you can use instead. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream, and we cook our eggs so they are safe from Salmonella poisoning. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name.
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