Limoncello Semifreddo
Semifreddo literally translates to “semi-frozen.” It has a lighter texture, and is more like a frozen mousse than ice cream due to the incorporation of lots of air in its preparation. Southern Italy is where Limoncello comes from and it makes a wonderful addition to this dessert.
Semifreddo does take some advance planning since it needs at least 6 hours to freeze solid before serving, but it can be made well in advance and kept in the freezer for weeks if wrapped tightly in plastic wrap.
Shapes:
I usually make my Semifreddo in a large loaf pan and keep it well wrapped in my freezer. In the photo above, you will notice I formed the mousse into these smaller loafs using silicone molds (see Tool Tip below). The convenient small individual portions save you from having to cut a larger loaf into slices. Silicone molds have become so inexpensive and are very convenient for this purpose, however, almost any mold, ramekin, loaf pan, or bundt pan will work. If the mold you choose is not made of silicone, line it with plastic wrap to prevent the mousse from sticking to the surface, like I did with the loaf and bundt pans in the photo below.
TOOL TIP:
Silicone Loaf Pans are not only great for baking breads and cakes, but are perfect for molding frozen desserts like my Limoncello Semifreddo. They are inexpensive, easy to clean and can be used in the freezer, oven, microwave and dishwasher.
These small rectangular Silicone Molds are a great, inexpensive way to mold foods like my Limoncello Semifreddo but can also be used to bake muffins and cakes or to mold chocolates. They are oven proof to almost 450-degrees F. and can be used in the microwave, freezer and dishwasher.
I also use this mold to bake my Apple Cider Muffins which are AMAZING! Click here to view my post and recipe for Apple Cider Muffins.
Flavors:
In the recipe below, I flavor the Semifreddo with Limoncello and lemons. On our Foodie Trips to Italy, I make a few other flavors including Pistachio from our Sicily trip and Almond-Praline on our Tuscany tour. Click here to see my post and recipe for my Almond-Ricotta Praline Semifreddo.
I make several versions of this classical Italian dessert by adding different ingredients for various flavor and texture combinations. Some of my other favorites include: White Chocolate-Raspberry and Dark Chocolate-Hazelnut. Flavor combinations are endless…just think of your favorite ice cream flavors like: rum-raisin, rocky road, maple-walnut or toasted coconut. A textural component like praline, chopped nuts, dried fruit or crumbled cookies, add interest to the creamy smooth texture of the mousse.
Method:
Semifeddo is very easy to make. The most difficult part of the recipe is cooking the eggs and sugar over simmering water as you continuously whisk or mix. A handheld electric mixer is the most efficient and convenient way to incorporate air in this critical stage, but a hand whisk and some elbow grease will also work. My recipe uses both ricotta and mascarpone cheese in the base and then the flavoring of your choice. The final step is to fold in whipped cream to create a nice light and creamy mousse.
Optional textural components like chopped nuts or crumbled cookies can be stirred into the mousse or for more interest, layered throughout the mold or simply applied to the top and/or bottom of the mold. Below is my Almond-Ricotta Semifreddo and it is layered with an Almond-Praline and finished with a sprinkle on top (which will become the bottom as it is unmolded). The photos of the sliced Pistachio and Almond-Ricotta Semifreddos above, illustrate the final result of layering with chopped pistachios and the almond praline.
Final Garnish:
To garnish my Limoncello flavored Semifreddo I make candied lemon peel. For detailed instructions on candied citrus peel, see my post on Candied Orange Peel.
Often I accompany my Limoncello Semifreddo with fresh fruit. A spoonful of lemon curd, spread decoratively on the plate, makes a great base for the fresh fruit. See my post on making Lemond Curd (it is so easy) or watch my video below.
Match your plating garnish to the flavoring ingredients you use in the Semifreddo.
For my Pistachio Semifreddo, I garnish the plate with a spread of “Cream of Pistachio” , and a sprinkle of chopped toasted pistachios (see the photo above). Other optional items (for example) would be a pistachio biscotti or a piece of pistachio praline.
For my Almond-Ricotta Semifreddo, I garnish the plate with a reserved piece of the Almond Praline and some of my almond macaroons.
Limoncello Semifreddo
Course: DessertCuisine: ItalianDifficulty: Easy8
servings35
minutes6
HoursI usually make my Semifreddo in a large loaf pan and keep it well wrapped in my freezer. In this photo, you will notice I formed the mousse into these smaller loafs with silicone molds. Small individual portions saves you from having to cut the loaf into slices.
Ingredients
3 large eggs
1/3 cup granulated sugar
pinch of Kosher salt
1 cup ricotta cheese, at room temperature
1 cup mascarpone cheese, at room temperature
1/4 cup limoncello liqueur
juice and zest of 2 lemons
1 cup heavy cream, cold
candied lemon peel (recipe below)
fruit garnish optional
- Candied Lemon Peel
3 lemons
1/2 cup granulated sugar
Directions
- Brush an 8 1/2-inch by 4 1/2-inch loaf pan lightly with oil. Line with plastic wrap, overhanging the sides and reserve.
- Crack the eggs in a mixing bowl, add the sugar and a pinch of salt. Place the bowl over a pan of simmering water, and whisk (or use a handheld mixer) for about 6 minutes.
- Remove the bowl from the heat and continue whisking for about 5 more minutes.
- Place the ricotta and mascarpone cheese in a large bowl. Stir in the egg mixture, limoncello, lemon juice and lemon zest.
- Whip the heavy cream in a chilled bowl until it reaches stiff peak stage.
- Gently fold the whipped cream into the ricotta mixture.
- Spoon the mixture into the prepared loaf pan and fold the plastic over the top of the loaf, covering it tightly. Place the semifreddo in the freezer for at least 6 hours, or overnight to firm up.
- To serve, remove the loaf pan from the freezer and pull the semifreddo from the pan. Remove the plastic wrap and slice the loaf into 3/4-inch slices. Serve with candied lemon peel.
- Candied Lemon Peel
- Remove the skins from the lemons with a vegetable peeler.
- Using a sharp knife, remove any remaining white pith from the skins. The white pith is very bitter, so removal is imperative.
- Slice the skin into 1/4-inch strips and place in a small saucepan with 2 cups of cold water. Bring to a boil, drain off the liquid, and continue again with another cup of cold water. Continue this blanching three times.
- Drain off the last of the water and place 1/4 cup of the sugar in the saucepan with the lemon peel along with 1/4 cup of cold water. Place the pan over medium-high heat and reduce, stirring, until all of the liquid is gone.
- Turn the peel out onto a piece of parchment paper and toss with the remaining 1/4 cup of granulated sugar. Let dry for about 1 hour and place in a covered container. Store at room temperature.
