Calabrian Limoncello Semifreddo with Toasted Sicilian Almonds

Southern Italy's Summer Dessert

Limoncello Semifreddo is a fresh, creamy, and fragrant dessert that captures the essence of Southern Italy. Calabrian Limoncello, with its fragrant lemons, provides an intense and enveloping aroma, while toasted Sicilian almonds add an irresistible crunch. Perfect for ending a summer dinner on a high note.

Ingredients

• 4 eggs (yolks and whites separated)
• 150 g sugar
• 400 ml fresh cream
• 80 ml Calabrian Limoncello
• Grated zest of 2 lemons
• 100 g Sicilian almonds, toasted and roughly chopped
• A pinch of salt
• Icing sugar for decorating

Preparation

1. Beat the egg yolks with the sugar until light and fluffy.
2. Add the Limoncello and lemon zest. Mix gently.
3. Whip the fresh cream until stiff and fold it into the mixture using bottom-up movements.
4. Whip the egg whites with a pinch of salt until stiff and fold them in gently.
5. Add half of the toasted almonds to the mixture.
6. Pour into a loaf pan lined with plastic wrap.
7. Freeze for at least 6 hours or overnight.
8. Before serving, remove from the pan and decorate with the remaining almonds and a dusting of powdered sugar.
9. Let it soften at room temperature for 5 minutes before cutting.

Tips

Limoncello di Calabria is made with the prized Calabrian PGI lemons: its aroma is intense, so don't overdo it. Tuono Sicilian almonds are among the finest in Italy: toast them in a pan without oil for 3-4 minutes to enhance their flavor. The semifreddo will keep in the freezer for up to 2 weeks.