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VANILLA CITRUS SEMIFREDDO
“Semifreddo” is the Italian word for “half cold,” and that’s exactly what this partially frozen dessert is. Traditionally made with eggs, our version instead uses gelatin and has the consistency of a frozen mousse.
Yield: Serves 16.
July 02, 2019
VANILLA CITRUS SEMIFREDDO
Ingredients
- 4 cups whipping cream
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbsp grated lemon peel
- 1 tbsp vanilla
- 1 cup cold homogenized milk
- 2 envelopes unflavoured gelatin
Directions
- Combine cream, sugar, lemon juice, lemon peel and vanilla in a large non-reactive saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes. Remove from heat.
- Whisk together cold milk and gelatin in a medium heatproof bowl. Gradually stir in hot cream mixture, 1/2 cup at a time, stirring constantly until combined. Let cool for 5 minutes, stirring occasionally.
- Pour mixture into a greased 9x5 inch loaf pan lined with plastic wrap that overhangs by 2 inches. Cool to room temperature. Cover and freeze for at least 8 hours or up to 24 hours.
- To serve, remove pan from freezer. Let stand for 15 minutes. Uncover; using plastic wrap as an aid, lift semifreddo from pan and invert semifreddo onto a cutting board. Remove plastic wrap and slice semifreddo. Serve immediately.
Nutritional analysis per serving:
247 calories, 22.7 g fat, 2.5 g protein, 9.1 g carbohydrate, 0.1 g fibre, 32 mg sodium