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

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking