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Citrus Semifreddo Recipe

Citrus Semifreddo

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: A Cut Above the Rest

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 1-10 of 32

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  • on April 30, 2012

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    Absolutely delicious. Served it on XMAS eve and again last night...not a bit leftover. I will have to start making several batches. And it is really easy to make. Highly recommended. I just used stella d'oro almond cookies and crushed them myself In a paper bag...

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  • on February 28, 2012

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    It was success. Very-very good. I was very happy with the result.
    I used small portion cups to put semifreddo in. I like this solution better. Got 8 cups. Easy to serve. Everyone gets own cup. I had though tough time with reaching 160F-70C temperature for the mixture. I managed to get as high as 45C. Still mixture was fluffy and looked very good nd it was on the steam bath for like 40 minutes.
    Another change i would do next time is instead of amarettu cookies to use digestives. Amaretti have strong almond flavour and it seemed to me conflicting with lime-lemon taste of semifreddo.
    But otherwise it isvery nice recipe. I'm definitely going to make it again.

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  • 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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  • on December 28, 2011

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    Outstanding!!! However, my thermometer never got above 140 degrees and, I used vanilla wafers instead of the amaretti. Worked just fine.

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  • on October 20, 2011

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    This was so outstanding I had to rush across the street and share it with neighbors I was so ecstatic. They just ewed and ah'd - everyone was ga ga for this dessert, huge hit and easy.

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  • on September 26, 2011

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    I made this with ginger snaps since I could not find amaretti cookies. It was easy to make and set-up very firm after about 5 hours. It was good but alittle to tart. I will use less lemon - lime juice next time. I thought it tasted like a frozen key lime pie. I will make it again but only as a summer dessert. I served it with raspberries.

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  • on August 29, 2011

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    The perfect ending to a summery Italian dinner. I froze the semifreddo in individual portions using a muffin tin and it worked out great (it also froze in only 2 hours. I accidentally forgot to add the lemon and lime zest to the mixture before freezing and it was still very citrusy. Great easy dessert when you're looking for something light.

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  • on June 19, 2011

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    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!

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