Lemon & Apricot Semifreddo
Semifreddo, meaning “half frozen” in Italian, is the perfect dessert for summer. Not only does it not require turning on an oven, but it’s made ahead of time and served á la minute when the time is right.
This version is a bright apricot and lemon custard folded with whipped cream to make it light and airy. We recommend serving it with calisson cookies and digestifs to conclude the evening.
Lemon & Apricot Semifreddo
serves 8-10
Ingredients
1 cup apricots, diced
¾ cup orange juice
1 ½ cups cream (for the custard)
1 tsp vanilla extract
½ cup sugar
4 egg yolks
zest of 2 lemons
pinch of salt
1 ½ cups cream (for the whipped cream)
¼ cup powdered sugar
Equipment
sauce pan x2
food processor
whisk
mixing bowl x2
fine meshed strainer
plastic wrap
8.5 × 4.5” loaf pan
Preparation
In a sauce pan over medium heat, add the diced apricots and orange juice. Bring to a simmer for 10-15 minutes or until the apricots soften. Allow to cool.
In a food processor, pulse half of the apricots with the orange juice. The apricots should still be a little chunky. Combine with the other half of the plumped apricots.
Combine the cream and vanilla extract in a separate sauce pan over medium heat until hot.
Meanwhile, whisk the sugar, egg yolks, and salt together. When the cream is hot, temper the egg yolks by pouring a third of the cream into the eggs. Whisk together until smooth.
Pour the egg mixture back into the cream, and whisk together. Cook over medium low heat until the custard thickens and coats the back of a spoon, whisking constantly.
Pass the custard through a fine-meshed strainer or chinoise.
Fold the apricot mixture and lemon zest into the custard.
Place plastic wrap directly over the custard and chill in the refrigerator until chilled, about 2-3 hours.
When the apricot custard is chilled, add the cream and powdered sugar to a bowl and whip to stiff peaks.
Using a whisk, gently fold the whipped cream into the apricot custard.
Line a 8.5 x 4.5" loaf pan with plastic wrap, leaving an overhang on all sides. Pour in the apricot mixture and smooth the top with an offset spatula. Cover with the overhand.
Freeze for 6 hours or overnight until frozen.
When you're ready to serve dessert, pull the semifreddo from the freezer and let stand about 5 minutes at room temperature. Unmold from the loaf pan and remove the plastic wrap.
Slice the semifreddo and serve frozen. *If it's a hot day and your slices keep melting, feel free to serve the semifreddo in dessert bowls.
Questions about the recipes? Email britt@parisdiningclub.com