Citrus Semifreddo

Show: Episode:

Picture of Citrus Semifreddo Recipe Photo: Citrus Semifreddo Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 34 Reviews
Total Time:
8 hr 25 min
Prep
20 min
Inactive
8 hr 0 min
Cook
5 min
Yield:
8 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • Nonstick cooking spray
  • 4 ounces purchased amaretti 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
  • Pinch salt
  • 1 lemon, zested
  • 1 lime, zested
  • 1 cup whipping cream

Directions

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 amaretti 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 amaretti cookies and serve.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 34 reviews

  • on January 07, 2013

    Flag

    Made this for my Mother's birthday last summer, because it was so very hot. It was a huge hit. Very cool and refreshing, not a bit was left over. I highly recommend this!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 30, 2012

    Flag

    I have made this several times and everyone loves it!! I make my own amaretti cookies because I can't find any in the store. Cookies very fast and easy to make. But I did like a reviewer's suggestion of almond biscotti or almond cookies.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 05, 2012

    Flag

    Yummy! This was a big hit at my Father's day dinner. I'm not a big fan of amaretti cookies so I used ginger snaps instead.......HUGE hit with my family. The ginger and tart lemon flavor went beautifully together. I also served with fresh raspberries!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.