Lemon Ricotta Semifreddo with Mint Sauce
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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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: Italian
Servings: 8


For Lemon Semifreddo:

  • 2 lemons zest and juice
  • 1 cup ricotta cheese drained
  • 1 cup whipping cream 36% fat
  • 1 cup sugar
  • 4 gelatin sheets/leaves 10 g
  • 3 eggs

For Mint Sauce:

  • ¼ cup sugar
  • ¼ cup water
  • ½ cup fresh mint leaves

For Garnishing:

  • Mint leaves
  • 1 lemon sliced (optional)


  • 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.