Citrus Basil Semifreddo Delight
Indulge in this luxurious Citrus Basil Semifreddo Delight, a frozen dessert that perfectly balances the tangy goodness of preserved lemons with the fresh aromatic notes of basil. This no-churn frozen dessert is ideal for warm evenings or special occasions, delivering a creamy, refreshing treat that will impress your guests. The combination of luscious whipped cream and fluffy egg whites creates a light, airy texture that's beautifully complemented by the sweet and tangy basil syrup. Whether served at a dinner party or enjoyed on a quiet summer night, this semifreddo is sure to be a standout dessert.
8
Servings
199
Calories
9
Ingredients
Ingredients
Preserved lemon
1 small (finely diced)
Lemon zest
1/2 (zest of)
Water
1/4 cup (for syrup)
Granulated sugar
1/2 cup (for lemon syrup)
Egg whites
3 (room temperature)
Heavy cream
1 1/3 cups (chilled)
Water
1/3 cup (for basil syrup)
Granulated sugar
1/2 cup (for basil syrup)
Fresh basil leaves
2 tablespoons (chopped)
Instructions
1
Rinse the finely diced preserved lemon under cold running water in a sieve, then pat dry with paper towels to remove excess salt.
2
In a saucepan over medium-high heat, combine the rinsed preserved lemon, lemon zest, 1/4 cup of water, and 1/2 cup of sugar. Stir until the sugar dissolves, and the mixture becomes a clear syrup. Once done, strain through a sieve to separate the solids from the syrup, reserving both.
3
In a mixing bowl, whip the heavy cream until soft peaks form. Set aside in the refrigerator.
4
In another clean bowl, start beating the egg whites until frothy. Slowly drizzle in the reserved lemon syrup while continuing to beat on medium-low speed. Once all the syrup is fully incorporated, increase the speed to high and beat until the egg whites are glossy and have roughly doubled in volume, about 5-6 minutes.
5
Gently fold the reserved lemon solids into the beaten egg whites, followed by the whipped cream until just combined. Take care to maintain the airy texture.
6
Prepare a loaf pan by lining it with two layers of plastic wrap, leaving some overhang for easy removal later. Pour the semifreddo mixture into the lined pan, spreading it evenly. Cover with the overhanging plastic wrap and refrigerate for at least 6 hours, preferably overnight.
7
For the basil syrup, combine the 1/3 cup of water, 1/2 cup of sugar, and chopped basil in a saucepan. Heat over medium-high heat until the sugar dissolves and the syrup is clear. Remove from heat, let cool to room temperature, and then blend until the basil is finely shredded.
8
To serve, carefully invert the semifreddo onto a serving plate, removing the loaf pan and plastic wrap. Slice into 1-inch thick pieces and drizzle each slice with the vibrant basil syrup.
Nutrition Information
17g
Fat
12g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Basil Semifreddo Delight?
Citrus Basil Semifreddo Delight is a luxurious no-churn frozen dessert that balances the tangy notes of preserved lemons with fresh, aromatic basil in a light, airy whipped cream and egg white base.
How many servings does this recipe yield?
This recipe makes 8 servings.
Do I need an ice cream maker for this recipe?
No, this is a no-churn dessert that achieves its texture through whipped cream and beaten egg whites.
What are the primary ingredients for the semifreddo base?
The base consists of preserved lemon, lemon zest, granulated sugar, egg whites, and heavy cream.
How long should I freeze the semifreddo?
The semifreddo should be refrigerated in the freezer for at least 6 hours, though overnight is preferred for the best consistency.
How many calories are in one serving of Citrus Basil Semifreddo?
Each serving contains approximately 199 calories.
What is the fat content per serving?
There are 17 grams of fat per serving.
How do I prepare the preserved lemons?
You should rinse the finely diced preserved lemon under cold water and pat them dry with paper towels to remove excess salt before use.
How is the lemon syrup made?
Combine rinsed preserved lemon, lemon zest, 1/4 cup water, and 1/2 cup sugar in a saucepan over medium-high heat until the sugar dissolves, then strain.
What role do egg whites play in this recipe?
Egg whites are beaten with lemon syrup until glossy and doubled in volume to provide a light and fluffy structure to the dessert.
What is the carbohydrate count per serving?
There are 12 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 3 grams of protein.
How do I make the basil syrup?
Simmer 1/3 cup water, 1/2 cup sugar, and chopped basil until the sugar dissolves, then cool and blend until the basil is finely shredded.
Should the heavy cream be chilled before whipping?
Yes, the recipe specifies using 1 1/3 cups of chilled heavy cream for the best whipping results.
What is the recommended serving thickness?
It is recommended to slice the semifreddo into 1-inch thick pieces.
How do I prevent the semifreddo from sticking to the pan?
Line the loaf pan with two layers of plastic wrap, leaving an overhang to make it easy to lift and invert the dessert.
Can I use room temperature egg whites?
Yes, the recipe suggests using 3 room temperature egg whites for better volume when beating.
What are the suggested tags for this recipe?
Relevant tags include semifreddo, frozen dessert, preserved lemon, basil syrup, no-churn dessert, and Italian dessert.
Is this a good dessert for summer?
Yes, its frozen nature and refreshing citrus-basil flavor profile make it an ideal summer treat.
How do I incorporate the whipped cream into the egg whites?
Gently fold the lemon solids and the whipped cream into the beaten egg whites to maintain the airy texture.
What equipment do I need for the basil syrup?
You will need a saucepan for heating and a blender to process the basil once the syrup has cooled.
How long does it take to beat the egg whites with the syrup?
Once the syrup is drizzled in, you should beat the mixture on high speed for about 5-6 minutes until glossy.
Does this recipe include dietary fiber?
The recipe data indicates that the fiber content is negligible or null.
How much fresh basil is required?
You will need 2 tablespoons of chopped fresh basil leaves.
What kind of pan is best for molding the semifreddo?
A standard loaf pan is the recommended vessel for this recipe.
Is there any sodium or cholesterol information provided?
The specific values for sodium and cholesterol are not provided in the nutritional data.
Can the lemon syrup be made in advance?
While the recipe integrates it into the process, the syrup and solids can be prepared as the first step of the assembly.
What is the total number of ingredients needed?
There are 9 ingredients required for this recipe.
How do I serve the final product?
Invert the semifreddo onto a plate, remove the plastic, slice, and drizzle with the vibrant basil syrup.
Is the basil syrup served hot or cold?
The basil syrup should be cooled to room temperature and blended before being drizzled over the frozen slices.