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Lemon Ricotta Semifreddo with Mint Sauce
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5 from 1 vote

Lemon Semifreddo with Ricotta & Fresh Mint Sauce

Lemon Semifreddo is the lightest, semi-frozen dessert you can imagine! Its fluffy, mousse-like texture with lemon & mint flavor simply melts in your mouth.
Prep Time20 minutes
Cook Time5 minutes
Time in the Freezer6 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 316kcal
Author: Svi

Ingredients

For Lemon Semifreddo:

  • 2 lemons zest and juice
  • 1 cup ricotta cheese drained
  • 1 cup whipping cream 36% fat
  • 1 cup sugar
  • 4 sheets gelatin 10 g
  • 3 eggs

For Mint Sauce:

  • ¼ cup sugar
  • ¼ cup water
  • ½ cup fresh mint leaves

For Garnishing:

  • Mint leaves
  • 1 lemon sliced (optional)

Instructions

  • Soak gelatin leaves in a cold water for 10 minutes.
  • In the meantime, zest the lemons and separate egg yolks from the egg whites. Be careful not to break any egg yolks into the eggs whites! Beat egg yolks with ¼ sugar until smooth and creamy texture.
  • In a separate bowl, beat freshly squeezed lemon juice from zested lemons with well drained ricotta cheese.
  • Use ¼ cup of whipping cream, add drained and squeezed from the water gelatin leaves. Simmer on a low heat until gelatin leaves are completely dissolved.
  • Add cream gelatin mixture to the egg yolks. Mix in lemon ricotta, whisk well until all ingredients are well mixed together.
  • In 2 separate bowls beat well chilled whipping cream and egg whites with the remaining ¾ cup sugar you have left. Beat both until stiff peaks.
  • Add freshly made whipped cream to the egg yolk ricotta mix. Whisk well.
  • As the last step, gently fold in the egg whites, a few spoons at a time.
  • Pour your “soon-to-be semifreddo” into a large rectangular bakeware or tin, suitable for the freezer. Level semifreddo nicely and place in the freezer for 6-7 hrs.
  • For the Mint Sauce, bring water, sugar, lemon zest and mint leaves to a boil. Simmer for a few minutes until the sauce is reduced and becomes a bit thicker. Let cool. Remove lemon zest and mint leaves.
  • After semifreddo is well chilled in the freezer, garnish it with thin lemon slices, pour over the mint sauce and top with a few mint leaves.

Notes

Tip: Leave semifreddo at room temperature for 15 minutes before cutting and serving.

Nutrition

Calories: 316kcal | Carbohydrates: 37g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 62mg | Potassium: 156mg | Fiber: 1g | Sugar: 33g | Vitamin A: 793IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 1mg