How To Make A Lemon & Gin Semifreddo

As temperatures climb across the UK, frozen desserts are back on the menu. Semifreddo, the Italian dessert whose name translates as ‘half frozen,’ is in the realm of mousse-meets-ice cream, using whipped cream, eggs and sugar to create a softer texture than traditional frozen puds. Unlike ice cream, it doesn’t need any churning (hooray!) making it ideal for summer days – especially for get-togethers as it can be made in advance. 

That make-ahead appeal is key, and according to Will Torrent, Senior Chef Developer at Waitrose, ‘Semifreddo is an ideal dessert for summer hosting, you can prepare it advance days before your event and simply slice and serve it when you are ready.’ He also said that its texture means it ‘slices cleanly and holds up well at room temperature slightly better than ice cream,’ making it great for entertaining.

Traditionally served in slices rather than scoops, semifreddo originated in Italian pastry kitchens, where it became known for its airy texture and ability to hold its shape straight from the freezer. The beloved dessert started appearing on menus across Europe in flavours ranging from pistachio and hazelnut to coffee and citrus. Here, the semifreddo became popular during the ‘80s and ‘90s restaurant boom, when Mediterranean desserts began appearing more widely in home cooking and entertaining. Its layered, sliceable format may also seem a bit familiar to anyone raised on Viennetta, after all, and again ‘one slice is never enough’ still applies.

This version combines lemon curd – and it has to be said, the best is from Fortnum & Mason, naturally – fresh lemon juice and a splash of Malfy Con Limone, which works thanks to its Amalfi lemon notes, although a classic London dry such as Tanqueray also works well. For a non-alcoholic alternative, swap the gin for a botanical spirit such as Cygnet’s alcohol-free expression. The Welsh brand, which was founded by Katherine Jenkins, recently became the Official Gin Partner of the Lawn Tennis Association across the British grass court season, making it a fitting addition for a dessert that calls to summer entertaining.

Semifreddo has also become increasingly popular on summer entertaining menus. COOK currently offers a Sicilian Lemon & Gin Parfait version for those after a ready-made option, while Waitrose has developed homemade semifreddo recipes in flavours ranging from raspberry and Turkish delight to chocolate pistachio and rosewater combinations. Waitrose is also seeing growing demand for lighter desserts during warmer weather, Torrent explains: ‘Our summer dessert range leans heavier into lighter and fresher options to meet demand and delight customers with new offerings.’

If you’re making this version at home, allow plenty of freezing time before serving. The result should be firm enough to slice cleanly while still retaining its soft, mousse-like centre.

Ingredients

Serves 6-8

• 4 large eggs, separated 
• 100g caster sugar 
• 300ml double cream 
• 200g lemon curd 
• Finely grated zest of 2 lemons 
• 2 tbsp fresh lemon juice 
• 50ml gin 
• Pinch of sea salt 
• Crushed amaretti biscuits, to serve 
• Thin strips of lemon zest, to garnish 

Method

1. Line a 1kg loaf tin with cling film, leaving enough overhang to cover the top. 
2. Whisk the egg yolks and caster sugar together until pale and thick. 
3. In a separate bowl, whip the double cream to soft peaks, then fold into the yolk mixture along with the lemon curd, lemon zest, lemon juice and gin. 
4. In a clean bowl, whisk the egg whites with a pinch of sea salt until stiff peaks form. Fold gently into the lemon mixture until fully combined. 
5. Spoon into the prepared tin and smooth the top. Cover with the overhanging cling film and freeze for at least 6 hours, or overnight ideally. 
6. Remove from the freezer 10 minutes before serving and turn out onto a serving plate, finish with lemon zest. 
7. Slice thickly and serve immediately.