Honey Lemon Semifreddo is simple, fresh and delicious. The cool, semi-frozen texture is the perfect thing to quench the summer heat.
I can tell that most of you are already judging this recipe by the title, before even reading the steps.
You’ve had semifreddo before, which means you probably know that they are the ultimate of semi-frozen dessert, and you think that means they’re difficult to make. Guess what? It’s not. In fact you can make this bad boy up to 3 days ahead of time! See? No stress.
What I was trying to get at is that this frozen-loaf-of-whipped perfection is like munching your way through slices of creamy, syrupy-sweet-honey-and-coconut clouds.
Did I ever tell you that I call honey “liquid gold?” Probably not because I just started, like, right now, but it is. Especially when it’s mixed with fruity bursts of frozen strawberries and blueberries, and then finished with POPS of fresh, zesty lemon.
- 5 Egg Yolks, at room temperature
- ¼ Cup + 2 Tbsp Honey, divided
- 1 tsp Vanilla extract
- 1 Tbsp Lemon zest (about 1 large lemon)
- 1 Tbsp Fresh lemon juice (about ½ a large lemon)
- Pinch of salt
- 2 Egg Whites, at room temperature *
- 1 13oz Can Full-fat Coconut milk, chilled over-night
- ½ Cup Strawberries, very thinly sliced
- ½ Cup Blueberries, cut into halves
- Line a 9x5 Inch loaf pan with saran wrap, leaving a generous overhang around all edges.
- Place a couple inches of water into a large sauce pan and bring to a simmer over medium-high heat.
- In a large metal, or glass, bowl use an electric mixer to beat the egg yolks, ¼ cup + 1 Tbsp honey, vanilla extract, lemon zest, lemon juice and a pinch of salt just until combined.
- Turn the water down to medium heat, so that it keeps a steady simmer and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Use the electric hand mixer to beat the egg mixture constantly on medium speed until the mixture thickens and turns pale yellow, about 12 minutes. Cover the bowl with saran wrap and refrigerate until room temperature, about 1 hour.
- Take the chilled egg/honey mixture out from the refrigerator and beat it on high speed until it doubles in size and become very pale yellow, about 5 minutes. Set aside. Place a large bowl into the freezer, so that it's nice and cold once you need to whip the coconut cream.
- Place 2 egg whites and the remaining 1 Tbsp of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes. ** Set aside.
- Turn the can of coconut milk upside down and open it. Drain out the liquid on top*** and scoop out the chilled cream at the bottom of the can into the frozen, large bowl. Beat until light and fluffy. Set aside.
- Gently fold in half of the whipped egg whites into the egg/honey mixture. Once well combined, gently fold in the remaining egg whites, being careful to not squash all of the air out of them.
- Gently fold in half of the whipped coconut cream. Once incorporated, fold in the remaining cream, until no white streaks are left.
- Gently fold in the berries until evenly distributed. ****
- Gently pour the mixture into the prepared loaf pan and spread out evenly. Fold the saran wrap in, on-top of the semifreddo, and place into the freezer overnight, or until frozen.
- Once frozen, run a thin spatula along the edges of the pan, and lift the semifreddo out using the saran wrap, slice into 1 inch-thick pieces and DEVOUR IMMEDIATELY! *****