Meyer Lemon Semifreddo With Summer Berries
A luxurious frozen Italian dessert made with Meyer lemon custard, whipped cream, and topped with toasted almonds. Served alongside fresh mixed summer berries, this refreshing semifreddo offers the perfect balance of creamy, tart, and sweet flavors.
Ingredients
- •½ cup sliced almonds
- •1¾ cups heavy whipping cream
- •1⅜ cups sugar
- •7 large egg yolks
- •½ cup Meyer lemon juice
- •1 tablespoon Meyer lemon peel
- •¼ teaspoon salt
- •4 cups mixed fresh berries
- •1 cup blackberries
- •1 cup blueberries
- •1 cup strawberries
Cooking Instructions
- 1.
Line 9x5x3-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.
10 min
- 2.
Whisk 1 1/4 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 and 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.
480 min
- 3.
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.
10 min
