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Semifreddo al Limone
Frozen lemon cream dessert, light, tangy and the perfect Italian summer finish. Folding the cream and egg whites into the yolk base in stages, rather than all at once, keeps the mixture airy enough to stay soft when frozen.
Ingredients
Instructions
Whisk egg yolks with sugar until pale and doubled in volume.
Whip cream to soft peaks.
Whisk egg whites with salt to stiff peaks.
Fold lemon zest, juice, cream and egg whites into yolk mixture in stages.
Pour into a loaf tin lined with cling film.
Freeze at least 4 hours. Turn out and slice to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
