Lemon-Honey Semifreddo

Inspired by the semifreddos at restaurants like Cut in Beverly Hills, F&W's Grace Parisi creates her own version of this frozen mousse--an easier-to-make alternative to ice cream.

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  • Total Time:
  • Servings: 8
  • Time(Other): Plus 4 hr freezing
KEY: Summer, Test Kitchen, Italian, Desserts, Make Ahead

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  • 1 teaspoon unflavored gelatin
  • 1 tablespoon of water
  • 3 large egg whites
  • 1 cup chilled heavy cream
  • 6 large egg yolks
  • 1/2 cup honey
  • 3 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
  • 12 soft ladyfingers sandwiched with orange marmalade

How to make this recipe

  1. Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long sides. In a small bowl, sprinkle the gelatin over the water and let stand.
  2. In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form. In another bowl, beat the cream until firmly whipped; refrigerate.
  3. In a large bowl set over a pot of simmering water, beat the egg yolks with the honey at medium speed until thickened and an instant-read thermometer inserted in the yolk mixture registers 160°, about 6 minutes. Remove the bowl from the pot and beat in the gelatin mixture, lemon juice and zest; continue beating until slightly cooled, about 5 minutes longer.
  4. Using a rubber spatula, fold the beaten egg whites and whipped cream into the lemon-honey mixture until no streaks remain. Pour half of the semifreddo base into the prepared loaf pan. Arrange the ladyfinger sandwiches in the pan in 2 long rows and top with the remaining semifreddo base. Cover loosely with the overhanging parchment and freeze until firm, at least 4 hours or overnight. Unmold the semifreddo and peel off the paper; slice and serve.
Contributed By Photo © Hallie Burton Published July 2010

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