Lemon Semifreddo with Ricotta & Fresh Mint Sauce
Lemon Semifreddo is the lightest, semi-frozen dessert you can imagine! Its fluffy, mousse-like texture with lemon & mint flavor simply melts in your mouth.
For Lemon Semifreddo:
zest and juice
whipping cream 36% fat
For Mint Sauce:
fresh mint leaves
Soak gelatin leaves in a cold water for 10 minutes.
In the meantime, zest the lemons and separate egg yolks from the egg whites. Be careful not to break any egg yolks into the eggs whites! Beat egg yolks with ¼ sugar until smooth and creamy texture.
In a separate bowl, beat freshly squeezed lemon juice from zested lemons with well drained ricotta cheese.
Use ¼ cup of whipping cream, add drained and squeezed from the water gelatin leaves. Simmer on a low heat until gelatin leaves are completely dissolved.
Add cream gelatin mixture to the egg yolks. Mix in lemon ricotta, whisk well until all ingredients are well mixed together.
In 2 separate bowls beat well chilled whipping cream and egg whites with the remaining ¾ cup sugar you have left. Beat both until stiff peaks.
Add freshly made whipped cream to the egg yolk ricotta mix. Whisk well.
As the last step, gently fold in the egg whites, a few spoons at a time.
Pour your “soon-to-be semifreddo” into a large rectangular bakeware or tin, suitable for the freezer. Level semifreddo nicely and place in the freezer for 6-7 hrs.
For the Mint Sauce, bring water, sugar and mint leaves to boil. Simmer for a few minutes until the sauce is reduced and becomes a bit thicker.
After semifreddo is well chilled in the freezer, garnish it with thin lemon slices, pour over the mint sauce and top with a few mint leaves.
Tip: Leave semifreddo at room temperature for 15 minutes before cutting and serving.
Lemon Semifreddo with Ricotta & Fresh Mint Sauce https://www.italianrecipebook.com/lemon-semifreddo/