Lemon Ginger Semifreddo on white plate with lemons surrounding

Dessert

Lemon Ginger Semifreddo

10 Servings

Prep time: 10 minutes | Cook time: 20 minutes | Inactive Time: 8 hours

Diet Style

GF
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Metal Loaf Pan
  • Plastic Wrap
  • Large Saucepan
  • 2 Large Mixing Bowls (1 Heat-Proof)
  • Whisk
  • Rubber Spatula
  • Electric Mixer
  • Serving Platter
  • Large Heavy Knife

Ingredients

  • 1 cup mixed fresh berries
  • 1¾ cups heavy whipping cream, chilled
  • 1¼ cups sugar
  • 7 large egg yolks
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 2 tablespoon ginger, freshly grated
  • Pinch of Kosher salt
  • 1 tablespoon fresh mint, chopped
  • Honey for drizzle (optional)

Directions

  1. Line metal loaf pan with plastic wrap

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

  2. Place berries

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

  3. Beat heavy whipping cream

    Using electric mixer, beat heavy whipping cream in large bowl until soft peaks form and set in 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 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 top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip 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.