Citrus Semifreddo

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: A Cut Above the Rest

Picture of Citrus Semifreddo Recipe Photo: Citrus Semifreddo Recipe
Rated 5 stars out of 5
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Total Time:
8 hr 25 min
Prep
20 min
Inactive
8 hr 0 min
Cook
5 min
Yield:
8 servings
Level:
--
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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.

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Newest Ratings and Reviews

Read all 30 reviews

  • on January 23, 2012

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    I love Giada!!! Made a few changes- I had no limoncello available and I put in a little fruity white wine instead, with citrusy notes and some extra lemon juice. I accidentally added the zest before whisking instead of after, and I thought the custard looked like it should at 140 degrees. I used almond biscotti for the crust.
    This is like eating cold sunshine. I like that it doesn't have excessive sugar in it. I will definitely make it again.

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  • on January 12, 2012

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    My mom makes this, and it's so amazing! The only thing she does differently is to make the crust with graham crackers instead of the cookies because she can't always find the cookies. But it's so delicious no matter what. The egg yolks make it sort of sinful, but isn't that really the point of dessert anyway?

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  • on January 05, 2012

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    The recipe from the show comes from her "Giada's Kitchen" cookbook. The only difference between the recipes is the cookie part. The book/show have you crumble the cookies on top before serving (no butter. I made the book/show version and it was FABULOUS! Didn't change a thing. The flavor was more tart than sweet but my entire family loved it that way.

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