Lemon Semifreddo
Tuesday night in our EQ Pasta Project class, instructor Pam Walling made some very delicious and quite easy pasta dishes-Linguine with a Spicy Leek and Tomato Sauce, Rigatoni with Brie, Grape Tomatoes and Olives, Eggplant Pasta, and Pumpkin Ravioli in a Brown Butter Sauce topped with Hazelnuts and Crumbled Amaretti Cookies. Enjoyed by all, everyone commented that they would be able to duplicate these recipes at home.
We finished the class with a surprise dessert as easy to make as the pastas – Lemon Semifreddo with a Blackberry and Chambord Sauce. Semifreddo is an Italian word that refers to a class of semi-frozen gelato with whipped cream folded into it. The dessert was originally served in the EQ class Gnocchi and Risotta taught by Jean Strasser. The semifreddo was so good that everyone in class requested the recipe.
Now, I do have to say that the only drawback to the recipe is that it takes at least eight hours to firm up, but it is definitely worth the wait. Try it and let us know what you think.
Lemon Semifreddo with Berries
Serves 8-10
Prep: 1 hour plus overnight
½ cup sliced almonds, toasted
1¾ cups chilled heavy whipping cream
1¼ cups plus 2 tablespoons sugar
7 large egg yolks
½ cup fresh lemon juice
1 tablespoon plus 2 teaspoons finely grated lemon peel
¼ teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries
Line 9×5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Whisk 1¼ cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy (an instant-read thermometer inserted into mixture registers 170°F, about 4 minutes). Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared 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.
DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl.
DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve. (A berry sauce is also good with this dessert.)
Tags: cooking classes, desserts, EQ, lemon desserts, pasta, The-Party-Source