Looking for an elegant dessert to serve at your next dinner party? Try this refreshing and creamy Lemon-Honey Semifreddo Recipe.
I’ve always loved hosting dinner parties, the kind that open with a sparkling aperitif, feature a sumptuous cheese board dressed with grapes and figs, and end with brandy and bonbons. This is one of the many traditions I picked up in France, a country that has always been a huge source of culinary inspiration for me. But the land of cheese and wine hasn’t been the only place that has influenced how I cook, eat, and drink. Italy, with its more than 300 types of pasta, truffles, Barolo wines, gelato, and excellent espresso, regularly finds its way to my table.
Last weekend, French and Italian inspiration came together during yet another memorable evening of food and friends. Among other things, there was champagne and crostini, mushroom pasta and pinot noir, Camembert and Gorgonzola, and for dessert, slices of creamy semifreddo.
If you’ve never heard of this classic Italian delight, allow me to enlighten you. Usually made with eggs, sugar, and cream, semifreddo (the word means “half-frozen” or “half-cold”) is velvety smooth and somewhat reminiscent of frozen custard or mousse. Sometimes it’s enhanced with sweet wine or liqueur, and though it’s similar to ice cream, it has a softer mouthfeel, does not require churning, and is served in slices.
This lemon-honey semifreddo calls for coconut milk instead of the more common cream and is studded with sweet strawberries and blueberries. The result is a dessert that’s both refreshingly tart and voluptuously rich. And yes, it does require just a little effort to make (plus a night of chilling), but the results are definitely worth it.
Semifreddo variations
I tend to make this semifreddo in summer, when the berries are at their best, and I want a dessert that has a tart, palate-cleansing freshness. There are, however, plenty of ways to change up this recipe and bring something just a little different to the table.
You could start by trying different fruits. Cherries, blackberries, raspberries, and even peeled and chopped peaches will work well in this recipe. For an elegant touch, replace the lemon juice with limoncello, or try something totally different, like marsala, vin santo, or amaretto. In that case, skip the fruits and try adding shavings of dark chocolate and very finely chopped nuts (pistachios and hazelnuts are especially delicious) instead. Bear in mind, however, that with the addition of alcohol, the recipe would no longer be Paleo-friendly.
How do I store leftovers?
Though the semifreddo will taste best within 7 days of making it, you can keep it in the freezer for up to 1 month. Keep it in its loaf pan, making sure the top is covered with plastic wrap. Make sure to take the semifreddo out of the freezer 10 minutes before serving.
Serving suggestions
This semifreddo makes a lovely dessert after a simple summer dinner of Tomato-Basil Pasta paired with Sautéed Arugula or Wilted Spinach drizzled with good olive oil. You can serve the semifreddo with fresh fruit, but it is also delightful with a scattering of Oven-Dried Strawberries or a drizzle of Strawberry Sauce.
Ingredients
- 5 egg yolks at room temperature
- 1/4 cup + 2 tablespoons honey divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest about 1 large lemon
- 1 tablespoon fresh lemon juice about 1/2 a large lemon
- Pinch of salt
- 2 egg whites at room temperature
- 1 can (13 ounces) full-fat coconut milk chilled overnight
- 1/2 cup strawberries very thinly sliced, plus extra as garnish
- 1/2 cup blueberries halved, plus extra as garnish
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving a generous overhang around the edges.
- Fill a large pan with a few inches of water and bring to a simmer over medium-high heat.
- In a large metal or glass bowl (that can fit on top of your pan), use an electric hand mixer to beat the egg yolks, 1/4 cup and 1 tablespoon of the honey, vanilla extract, lemon zest, lemon juice, and a pinch of salt.
- Turn the heat down so that the water maintains a steady simmer, and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Beat the egg yolk mixture constantly on medium speed until it thickens and turns pale yellow, about 12 minutes. Cover the bowl with plastic wrap and immediately refrigerate for 1 hour.
- Take the chilled egg yolk mixture out of the fridge and beat it on high speed until it doubles in size, about 5 minutes. Set aside. Place a large, metal bowl in the freezer, so that it's nice and cold once you need to whip the coconut cream.
- Place the egg whites and the remaining 1 tablespoon of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes. Set aside.
- Turn the can of coconut milk upside down and open it. Drain out the liquid on top and scoop out the chilled cream at the bottom of the can. Take the metal bowl out of the freezer and add the cream to it. Beat until light and fluffy. Set aside.
- Gently fold in half of the whipped egg whites into the egg yolk mixture. Once well combined, gently fold in the remaining egg whites, being careful not to lose any airiness.
- Gently fold in half of the whipped coconut cream. Once incorporated, fold in the remaining cream until no white streaks are left.
- Gently fold in the berries until evenly distributed.
- Carefully pour the mixture into the prepared loaf pan and spread it out evenly. Fold the plastic wrap over the mixture and place the loaf pan in the freezer overnight.
- Once frozen, run a thin knife along the edges of the pan and lift the semifreddo out using the plastic wrap. Transfer to a serving platter and garnish with extra fruit. Slice and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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