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
- Beat the yolks with the sugar until pale and fluffy.
- Add the Limoncello and lemon zest. Stir gently.
- Whip the fresh cream to stiff peaks and fold in with upward movements.
- Whip the egg whites to stiff peaks with a pinch of salt and fold in gently.
- Add half the toasted almonds to the mixture.
- Pour into a loaf tin lined with cling film.
- Freeze for at least 6 hours or overnight.
- Before serving, unmould, decorate with remaining almonds and a dusting of icing sugar.
- 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.
