The lemon semifreddo I propose today is a frozen mousse. The frozen mousse is made of whipped cream, Italian meringue, and a flavor which in this case is lemon. It’s a very simple preparation and doesn’t take much time. It can be kept in the freezer for 1 month. If you like fruit desserts, I recommend the soft fruit tart or the citrus mousse. While lemon lovers cannot miss the lemon glasses, a simple and delicious gluten-free and lactose-free dessert, or the lemon meringue cakes. This dessert is naturally gluten-free and can be made lactose-free using lactose-free or plant-based products.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile, and on my YouTube channel.
Discover also the other semifreddo recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups cups fresh whipping cream
- 1 cup cup meringue (Italian)
- 2 lemons (grated zest)
- 7/8 cup cup lemon juice
- 1/2 cup cup sugar
- 3/4 cup cup sugar
- 3 units egg whites
- 1/4 cup cup water
Tools
- 2 Pots
- 1 Stand Mixer
- 10 Molds
Steps
Pour the sugar and lemon juice into a pot. Heat over low flame and reduce by half.
Cook the sugar with the water at 250°F. In a bowl or stand mixer, pour the egg white.
When the syrup reaches 230°F, start working the egg white at low speed. As soon as the egg white starts to foam, pour the syrup slowly while continuing to beat until cool.
The meringue is ready when lifting the beaters, it remains suspended without falling.Whip the cold cream with the seeds from vanilla pods until glossy and semi-whipped. Add it to the Italian meringue, mixing with a spatula from bottom to top. Add the lemon syrup and grated zest.
Pour into molds and freeze until set, about 6 hours.
Leave at room temperature for 20-30 minutes and serve at 39°F-46°F.
WARNING: Check the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
They can be stored in the freezer for 1 month at 0°F.
The serving temperature is between 39°F and 46°F.
FAQ (Questions and Answers)
Can I make the lemon semifreddo lactose and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities listed in the recipe. I recommend using a plant drink without added sugars with soy or almond. For gluten-free, ensure ingredients are permitted as per the Italian Celiac Association guidelines.
Do you like my recipes? Then stay up-to-date by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
