Calabrian Limoncello Semifreddo with Toasted Sicilian Almonds

The Summer Dessert of Southern Italy

Limoncello Semifreddo is a fresh, creamy and fragrant dessert that captures the essence of Southern Italy. Calabrian Limoncello, made with intensely perfumed Calabrian lemons, delivers a rich and enveloping aroma, while the toasted Sicilian Almonds add an irresistible crunch. Perfect for closing a summer dinner in style.

Ingredients

• 4 eggs (yolks and whites separated)
• 150 g sugar
• 400 ml fresh cream
• 80 ml Calabrian Limoncello
• Zest of 2 lemons
• 100 g toasted Sicilian Almonds, roughly chopped
• A pinch of salt
• Icing sugar to decorate

Method

1. Beat the yolks with the sugar until pale and fluffy.
2. Add the Limoncello and lemon zest. Iron gently.
3. Whip the fresh cream to stiff peaks and fold in with upward movements.
4. Whip the egg whites to stiff peaks with a pinch of salt and fold in gently.
5. Add half the toasted almonds to the mixture.
6. Pour into a loaf tin lined with cling film.
7. Freeze for at least 6 hours or overnight.
8. Before serving, unmould, decorate with remaining almonds and a dusting of icing sugar.
9. Allow to soften for 5 minutes at room temperature before slicing.

Tips

Calabrian Limoncello is made with IGP Calabrian lemons: its fragrance is very intense, so do not overdo the quantity. Sicilian Tuono Almonds are among the finest in Italy: toast them in a dry pan for 3-4 minutes to enhance their flavor. The semifreddo keeps in the freezer for up to 2 weeks.