Semifreddos are a fool-proof way to get the experience and taste of ice cream, no special equipment needed.
Mini Lemon Poppy Seed Sour Cream Semifreddo Cupcakes
Total:
2 hr 20 min
Active:
15 min
Yield:
24 mini cupcakes
Level:
Easy
Total:
2 hr 20 min
Active:
15 min
Yield:
24 mini cupcakes
Level:
Easy

Ingredients

Directions

In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.

In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.

To serve, peel away the paper liners and garnish with remaining lemon zest.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Mini Pecan Sticky Buns

Recipe courtesy of Ree Drummond

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Lemon Curd

Recipe courtesy of Ina Garten

Mini Frittatas

Recipe courtesy of Giada De Laurentiis

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking