Recipe for lemon semi freddo???????????
Here's one...incredibly basic, I know, but it's good and I make my own lemon curd and use 2 cups for this recipe, so that fancies it up a bit. I skip the coconut macaroons and use crunched up meringues.
Title: Italian Lemon Semifreddo
Yield: 12 Servings
1 cn lemon pie filling
1 c whipping cream; whipped
1 pt lemon sorbet; softened
1 pk soft coconut macaroons;
1. Place pie filling in a large bowl. Fold whipped cream into pie
until nearly blended.
2. Gradually add spoonfuls of sorbet, mixing at low speed until blended.
Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream
3. Pour mixture into 13x9-inch (3 quart) baking dish. Top with reserved
macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or
overnight until firm.
4. Before serving, refrigerate 1 hour or let stand at room temperature
30 minutes or until slightly thawed. Cut into squares. Store in freezer.
RECIPE FACT: Semifreddo means "half cold" in Italian. In cooking.
semifreddo refers to chilled or partially frozen desserts often made
cake, custard, fruit and/or whipped cream.
MAKE_AHEAD TIP: Semifreddo is ideal for entertaining because it must be
made in advance and frozen. Prepare this recipe up to one week ahead.
the semifreddo to stand at room temperature 20-30 minutes before
MAKE IT SPECIAL: For a special garnish, top each square of semifreddo
a dollop of whipped cream.
Contributor: Pillsbury's Cooking with Ground Beef Cookbook
Thank you for the recipe. I made this for our crab-fest and it was delicious! I couldn't find the lemon pie filling so I used lemon curd. I used a combination of the coconut macaroons and lemon meringues and threw in some crushed lemon candies, too, for some crunch (all from TJs).