Lemon Honey Semifreddo Recipe with Strawberries and Blueberries {Paleo}
User Reviews
5
Lemon Honey Semifreddo Recipe with Strawberries and Blueberries {Paleo}
Description
The Lemon Honey Semifreddo starts with egg yolks whisked with honey, lemon zest, juice, vanilla, and a pinch of salt, gently heated over simmering water until thick and pale. After chilling, this mixture is whipped until doubled in volume, providing a fluffy base. Meanwhile, a small portion of the egg whites is whipped to soft peaks and folded in, along with full-fat coconut milk kept chilled overnight to ensure the creamy texture. Thin slices of strawberries and halved blueberries are carefully folded in to introduce a fresh fruit element without disrupting the airy structure.
The resulting semifreddo is smooth and light with a subtle honey sweetness enhanced by the citrus brightness from lemon, contrasted by bursts of juicy berries in each bite. The dessert is molded in a loaf pan lined with plastic wrap to allow easy removal and freezing. Its texture is soft and mousse-like yet firm enough to slice, making it an elegant cold dessert option.
Enjoy this semifreddo after a meal or as a refreshing summer dessert. Because it is airy and melts quickly, it is best served soon after removing from the freezer. The recipe can be prepared ahead and stored for up to three days frozen, making it convenient for entertaining or special occasions.
Ingredients
- 5 egg at room temperature, yolk
- 1/4 Cup honey divided, 2 Tbsp
- 1 tsp vanilla extract
- 1 Tbsp lemon about 1 large lemon, zest
- 1 Tbsp lemon juice about 1/2 a large lemon, fresh
- salt pinch
- 2 egg at room temperature, white
- 1 13 oz coconut milk chilled over-night, can, full-fat
- 1/2 Cup strawberries very thinly sliced
- 1/2 Cup blueberries cut into halves
Instructions
- Line a9x5 Inch loaf panwith 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, 1/4 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! *****
Notes
- This recipe requires 5 whole eggs, using all the yolks but only 2 of the whites for proper texture.
- Clean beaters thoroughly between whisking steps to ensure egg whites reach full volume.
- Reserve coconut water from the can for smoothie use; do not discard.
- Slice strawberries very thin to avoid difficulty biting when frozen into semifreddo.
- Because of its light texture, semifreddo melts quickly—serve promptly once out of the freezer.
- This semifreddo can be stored in the freezer for up to 3 days and prepared ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 18mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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