​Semifreddo literally means “half cold”.  This Italian term is used to describe a cold or partially frozen dessert. Serve slices of this rich and creamy dessert with our Sangria Jelly (click for recipe).

​4 cups whipping cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
1 tbsp vanilla
1 cup cold homogenized milk
2 envelopes unflavoured gelatin

1. Combine cream, sugar, lemon juice, lemon peel and vanilla in a large non-reactive saucepan.  Bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes.  Remove from heat.
3. Whisk together cold milk and gelatin in a medium heatproof bowl.
4. Gradually stir in hot cream mixture, 1/2 cup at a time, stirring constantly until combined.  Let cool for 5 minutes, stirring occasionally.
5. Pour mixture into a greased 9x5 inch loaf pan lined with plastic wrap that overhangs by 2 inches.  Cool to room temperature.
6. Cover and freeze for at least 8 hours or up to 24 hours.
7. To serve, remove pan from freezer.  Let stand for 15 minutes.
8. Uncover; using plastic wrap as an aid, lift semifreddo from pan and invert semifreddo onto a cutting board.  Remove plastic wrap and slice semifreddo.  Serve immediately.  Serves 16.
Nutritional analysis per serving:
247 calories, 22.7 g fat, 2.5 g protein, 9.1 g carbohydrate, 0.1 g fibre, 32 mg sodium
Last updated on May 24, 2019