This was my first time eating semifreddo (which translates to semi-frozen) and it was such a treat. It was both creamy and cold, tart and sweet. It was the perfect light dessert after a huge lunch this weekend. I can’t take the credit for actually physically making the semifreddo this time though. My friend Abby actually came over and made this (since it needed 8 hours to freeze) the day of my graduation this past weekend. Because Lord knows I wasn’t going in the kitchen on that day. Haha! We swapped out the amaretti cookies for ginger snaps, mostly because I already had them in the pantry and because I’ve had a hard time finding amaretti cookies before. If I had to compare this to anything it would be like mixing a lemon ice with gelato. It is the quintessential summer dessert.
You must go try this!
P.S. Bear with me! Our Catering Company has launched full steam ahead and we have been CRAZY busy with that. If you’re local to the Central Florida area or just want to show your support, swing by our facebook page and check us out! Until then, hang in there with me while I adjust to cooking for the amazing folks of Central Florida and my husband. haha!
Barely Adapted from: Giada De laurentis
Nonstick cooking spray
4 ounces purchased ginger snap cookies, crushed (about 20 small cookies) plus more for sprinkling
3 tablespoons unsalted butter, melted
1/2 cup sugar, plus 1/4 cup
8 large egg yolks
1/4 cup lemon juice
3 tablespoons lime juice
2 tablespoons limoncello (this is a lemon liqueur)
1 lemon, zested
1 lime, zested
1 cup whipping cream
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Combine the crushed ginger snap cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed ginger snap cookies and serve.