Lemon Semifreddo with Cream and Yogurt is fresh, delicious, and easy to make. Very quick if you buy the condensed milk already prepared, but I assure you that making it at home will be a piece of cake, it will only take you 15 minutes. The dessert I propose today is not only ideal for an after-meal, especially fish-based, but also as a treat to enjoy throughout the day when temperatures rise. It can be served not only in single servings but also in cake form if there are many guests, so as not to completely invade the freezer. The cookie crumble gives the semifreddo a crunchy note, which in my opinion fits really well, but if you like, you can replace it with pistachio crumble or almond crumble.
I have created a short video of the process, available on the pages of Facebook Instagram and Pinterest
Here are some quick and cold recipes to try these days:
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 130 sweetened condensed milk
- 5.3 oz fresh whipping cream
- 2.5 oz thick plain yogurt
- 1 large lemon juice and zest
Tools
- 4 Molds
- 1 Bowl
- 1 Electric whisk
- 1 Plastic wrap
How to Prepare Lemon Semifreddo with Cream and Yogurt
Pour the cream into a bowl and whip it with the electric whisk.
Add the yogurt, grated lemon zest, and its juice, and mix continuously with the whisk.
As the last step, add the sweetened condensed milk, and continue whipping until it is well incorporated.
Fill the molds with the mixture, level well, and place them in the freezer. Once well frozen, cover them with plastic wrap and put them back in the freezer.
Coarsely crush two plain cookies, place them in a pan with half a tablespoon of sugar, and toast for a few minutes over medium-low heat to prevent burning.
Take out of the freezer, remove the aluminum mold and flip it over onto a small plate.
Leave it at room temperature for about 5/10 minutes, so it softens a bit.
Serve your Lemon Semifreddo with Cream and Yogurt, dusting it with lemon zest, cookie crumble, and a few mint leaves.
Tips, Variations, and Preservation
The yogurt semifreddo should always and only be stored in the freezer for 1 or 2 months, but well wrapped, so it does not absorb the smells and flavors of other foods.
The yogurt semifreddo should always and only be stored in the freezer for 1 or 2 months, but well wrapped, so it does not absorb the smells and flavors of other foods.
Did you like my Lemon Semifreddo with Cream and Yogurt recipe? Follow me on Facebook Instagram and Pinterest to stay updated!
