Healthy Recipes

Directions

1. Line metal loaf pan with plastic wrap

   Line metal loaf pan with plastic wrap, leaving a generous overhang on all sides.

2. Place berries

   Place berries in an even layer in the bottom of the pan and set aside.

3. Beat heavy whipping cream

   Using an electric mixer, beat heavy whipping cream in large bowl until soft peaks form and set in the refrigerator to keep cold.

4. Simmer water

   Bring a large saucepan of water to a simmer over medium-low heat.

5. Whisk

   In a heat-proof bowl, whisk together sugar, egg yolks, lemon zest, lemon juice, ginger, and salt.

6. Continue whisking

   Set bowl over a saucepan of simmering water, and whisk constantly until yolk mixture is thick and fluffy about 4-5 minutes. The egg mixture should be like custard and turn pale yellow.

7. Continue beating

   Remove bowl from over simmering water. Use an electric mixer and continue beating until cool, thick, and doubled in volume, about 6-8 minutes.

8. Fold in whipped cream and mint

   Place whipped cream and mint in bowl with egg mixture and gently fold in.

9. Transfer

   Using a rubber spatula, transfer mixture to loaf pan and smooth top.

10. Tap pan

    Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.

11. Freeze

    Freeze semifreddo until firm, at least 8 hours, or overnight.

12. Garnish and serve

    Unfold plastic wrap from the top of the semifreddo and invert dessert onto a platter; remove plastic wrap. Dip a large heavy knife into hot water and cut semifreddo into 1-inch slices. Transfer to plates and drizzle with honey. Garnish with more fresh mint if desired.