Lemon Ginger Semifreddo
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Metal Loaf Pan
- Plastic Wrap
- Large Saucepan
- 2 Large Mixing Bowls (1 Heat-Proof)
- Rubber Spatula
- Electric Mixer
- Serving Platter
- Large Heavy Knife
- 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)
Line metal loaf pan with plastic wrap
Line metal loaf pan with plastic wrap, leaving a generous overhang on all sides.
Place berries in an even layer in the bottom of the pan and set aside.
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.
Bring a large saucepan of water to a simmer over medium-low heat.
In a heat-proof bowl, whisk together sugar, egg yolks, lemon zest, lemon juice, ginger, and salt.
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.
Remove bowl from over simmering water. Use an electric mixer and continue beating until cool, thick, and doubled in volume, about 6-8 minutes.
Fold in whipped cream and mint
Place whipped cream and mint in bowl with egg mixture and gently fold in.
Using a rubber spatula, transfer mixture to loaf pan and smooth top.
Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.
Freeze semifreddo until firm, at least 8 hours, or overnight.
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.